White Bean and Parmesan Soup with Pesto

White Bean And Parmesan Soup With Pesto

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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


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

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