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Pesto Bean Soup

Total Time

Prep: 10 min. Cook: 4 hours


8 servings (2-1/2 quarts)

Updated: Dec. 21, 2022
This is one of my favorite vegetarian recipes, especially on those cold winter evenings. I make large batches and freeze it. Homemade pesto is tasty, but you can use store-bought to make the recipe really simple. Serve the soup with garlic toast and a green salad. —Liz Bellville, Jacksonville, North Carolina
Pesto Bean Soup Recipe photo by Taste of Home


  • 1 carton (32 ounces) reduced-sodium vegetable broth
  • 1 large white onion, chopped
  • 4 garlic cloves, minced
  • 2-1/2 cups sliced baby portobello mushrooms
  • 3 cans (15 to 15-1/2 ounces each) cannellini beans, rinsed and drained
  • 3/4 cup prepared pesto, divided
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • Optional: Additional pesto and cheese


  1. In a 4-qt. slow cooker, combine the first 5 ingredients. Stir in 1/2 cup pesto. Cook, covered, on low until vegetables are tender, 4-6 hours. Before serving, stir in remaining 1/4 cup pesto and the cheese. If desired, serve with additional pesto and cheese.

Test Kitchen tips
  • Mash half of beans before adding to give soup a velvety texture.
  • Serve with lemon wedges, cracked black pepper and fresh basil.
  • Nutrition Facts

    1-1/4 cups: 244 calories, 9g fat (2g saturated fat), 2mg cholesterol, 586mg sodium, 30g carbohydrate (3g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat.

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