This creamy sun-dried tomato pesto bean soup comes together with just five ingredients and delivers a bold, herby (herby?) flavor in under 20 minutes. It’s the perfect recipe for using up that jar of pesto and sun-dried tomatoes hiding in your fridge. And hoenstly it’s one of the easiest, tastiest, and quickest soup I’ve made in a long time. A nice combo o fbeans for fibre and protein, sundried tomatoes and pesto for a little Mediterranean flair. Enjoy!
Ingredients:
2 cans (~500g) great northern beans, drained and rinsed
4 cups (~950ml) vegetable or chicken broth
4 tablespoons (60ml) sun-dried tomato purée (or paste)
5 tablespoons (74ml) basil pesto – you can try romesco which is an almond red pepper pesto.
2–3 tablespoons (30-45ml) olive oil
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We’re back with another five ingredient recipe. It’s a sun dried tomato and pesto bean soup. It’s creamy, rich and full of flavor. You’ll be so impressed at how easily it comes together. And this one’s been a long time coming. I’ve had this jar of pesto sitting in my fridge for, I want to say, three weeks, probably longer, and this jar of sun dried tomatoes has also been neglected. The oil inside has literally solidified. I had to revitalize it in some warm water. So today we’re making this fridge clearing recipe and honestly, it’s one of the easiest soups I’ve ever made. Here’s what you need two cans of white beans. These are great northern. Or you can use Cannellini beans. They aren’t the same, but use what you got four cups of vegetable or chicken broth and about four tablespoons of sun dried tomato paste, and about five tablespoons of pesto and a little olive oil. That’s it. Let’s start by making the sun dried tomato paste. I’m using my new immersion blender and finding new ways to use it. It’s also what’s informing my recipe creation a little bit, but a few quick blitzes. And this turns into a nice rich paste. You can of course use a NutriBullet or food processor. Then let’s crack open both cans of beans and let’s drain it into a bowl. And I’m going to save a little bit of the bean water for later. It’s just a little added flavor and then I’ll rinse the beans and we are ready. I’ll start by warming up the pot for a minute, and then adding about 2 to 3 tablespoons of olive oil in a pot over medium heat. Let that warm up. And then I’m adding both cans of beans. I’m going to saute that a little a bit to develop a little color. And then I’m going to stir it gently for about two minutes. I also like to salt as I go. Then I’m going to pour in the vegetable broth. I know I said veggie or chicken broth, but I prefer vegetable broth for this soup myself. Give this a gentle stir and let everything come to a low boil. Once it’s bubbling, lower the heat and then add four tablespoons of the sun dried tomato paste. Sun dried tomatoes are intense and the paste is thick, punchy, and it gives this soup real depth. Stir it in until it dissolves into the broth and then when ready, add your pesto. Now I’m using about five big and small tablespoons, if that makes sense. Generous tablespoon sometimes, but keep that in mind. Pesto isn’t subtle. I use the basil one. That’s the one I prefer. But this could also work with a romesco, which is a red pesto made from peppers and almonds, so your soup might have a sweet, nutty flavor. I’ll put notes in the description, but this basil pesto gives this soup a fresh herbiness that really plays well with the tomato. Let it simmer gently for about five minutes. And you know what? I think I’m going to add that bean water in because why not? Now we’re going to blend, but only part of it. I’m using my immersion blender again. But you can ladle about half the soup into a blender. And I got to be mindful and not get carried away because honestly, I think I got carried away. But this soup works well, smooth and with a little texture. The goal is to really keep some of the beans intact. This is so satisfying, warm and comforting. The result is a creamy and chunky base thanks to the beans, and it packs a lot of punch thanks to the sun dried tomatoes and pesto. Don’t forget to taste and adjust. I added a little bit of salt and also a squeeze of lemon, which really added a nice brightness that I like. You can use a little vinegar if you don’t have lemon. It’s totally optional to serve. I’m adding some pita chips for crunch and some chili onion sprinkle for a little heat. And that’s it. Five ingredients. A full flavored soup that honestly tastes like it took way more effort than it did. And maybe best of all, I finally got to use that jar of pesto. Let me know if you make it and I’ll see you in the next one. Oh.
1 Comment
Dinner plans! Love these, thank you!