White Bean and Parmesan Soup with Pesto

White Bean And Parmesan Soup With Pesto Recipe

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Diana Adcock


Perfect for lunch or dinner-serve with Caesar Salad & hot Italian bread.

★★★★★ 2 votes
15 Min
25 Min
Stove Top


2 Tbsp
olive oil
1 medium
onion, peeled and cut into 16 wedges
2 large
cloves garlic, minced
3 medium
carrots, cut into 2 inch matchsticks
3 stalk(s)
celery, sliced 1/4 inch thick
1/4 lb
prosciutto, sliced into thin strips
4 c
reduced fat, low sodium chicken broth
2 medium
tomatoes, medium dice
2 can(s)
15 oz each cannellini beans, drained
3/4 c
freshly grated parmigiano-reggiano cheese
1/2 c
homemade pesto
salt and pepper to taste

How to Make White Bean and Parmesan Soup with Pesto


  • 1In a large stock pot heat oil over medium heat.
  • 2When hot add the onion, garlic, carrot, celery and prosciutto.
  • 3Saute for 2 minutes, stirring constantly.
  • 4Stir in tomatoes and broth.
  • 5Bring to a boil, reduce heat and simmer for 10 minutes, stirring once or twice.
  • 6Add the beans, simmer for an additional 5 minutes.
  • 7Remove from heat.
  • 8Ladle into bowls.
  • 9Top each bowl with cheese and a tablespoon of pesto.
  • 10Serve. Caesar Salad and Hot Italian Bread are perfect additions to this soup.

Printable Recipe Card

About White Bean and Parmesan Soup with Pesto

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Other Tag: Quick & Easy