Pesto white bean and kale soup
Flavorful, aromatic and filling soup with kale, pesto, chickpeas and vegetables. One pot, easy weeknight meal
Servings: 4
Calories: 323kcal
Ingredients
Tahini pesto sauce
- Handful of fresh basil 1 small container
- ¼ teaspoon of salt
- 3 tablespoon tahini
- 3 cloves of garlic
- 1 small lemon - juiced
- 2 tablespoon nutritional yeast
- Splash of water if needed
White bean and kale soup
- 2 medium carrots - diced
- 1 medium red onion - diced
- 1 red bell pepper -diced
- 2 celery stalks - diced
- 1 veggie bouillon cube
- ½ cup pasta shells
- 6 cups of water
- 1 teaspoon dill
- 1 large bay leaf
- 16 oz can of great northern beans or chickpeas - drained and rinsed
- 2 handfuls of chopped kale
- salt and pepper to taste
Instructions
Tahini pesto sauce
- Blend all of the ingredients until smooth. Add a splash of water if needed. Set this aside, we will add it into the soup at the very end
White bean and kale soup
- Heat a large soup pan on medium and add 1 TBL of oil
- Once pan is heated, sauté the onions, carrot, bell pepper and celery for about 5 minutes or until veggies become a little translucent and slightly caramelized
- Add the 6 cups of water, bay leaf, bouillon cube and dill
- Cover and bring to a boil then turn heat to medium and simmer for 10 minutes
- Add the pasta shells and simmer for another 10 minutes
- Add the kale, white beans and tahini pesto and stir
- Simmer for 2-3 minutes or until kale is wilted
- Taste the soup and season as needed, add a little more water if needed as well
- Turn off heat and let the soup sit for 5 minutes before serving. This soup tastes even better the next day
Video
Nutrition
Calories: 323kcal | Carbohydrates: 51g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Sodium: 377mg | Potassium: 990mg | Fiber: 13g | Sugar: 5g | Vitamin A: 8902IU | Vitamin C: 93mg | Calcium: 180mg | Iron: 4mg