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White Bean Soup with Caper-Almond Pesto.

  • 8 fl oz
    almond milk, unsweetened
  • ⅛ cup
    almonds, sliced
  • 2 (15 oz) cans
    cannellini (white kidney) beans
  • 1 tbsp
    capers
  • 8 fl oz
    chicken or vegetable broth
  • 1 small pkg
    fresh basil
  • 1 clove
    garlic
  • ½ medium
    red onion
  •  
    basil
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    oregano
  •  
    parsley flakes
  •  
    salt
  •  
    thyme
  • 1
    Drain and rinse the beans in a colander.
    2 (15 oz) cans cannellini (white kidney) beans
  • 2
    Peel and roughly chop the onion; peel and mince the garlic.
    ½ medium red onion
    1 clove garlic
  • 3
    In a blender, combine beans, onion, garlic, broth, almond milk, and spices. Blend on high until smooth.
    8 fl oz (1 cup) chicken or vegetable broth
    8 fl oz (1 cup) almond milk, unsweetened
    ½ tsp salt
    ¼ tsp black pepper
    ¼ tsp thyme
    ¼ tsp basil
    ¼ tsp oregano
    ¼ tsp parsley flakes
  • 4
    Pour soup into a medium saucepan, cover and place over medium heat. Cook, stirring occasionally, until warmed through and fragrant, about 15 minutes.
  • 5
    Meanwhile, wash and pick basil leaves off the stems; roll up crosswise, and mince. Place in a small bowl.
    1 small pkg fresh basil
  • 6
    Finely chop the almonds and capers; add both to the bowl with the basil.
    ⅛ cup almonds, sliced
    1 tbsp capers
  • 7
    Add oil and spices to the bowl with the basil and capers. Stir to combine the pesto.
    2 tbsp extra virgin olive oil
    ¼ tsp garlic powder
    ¼ tsp oregano
    1 pinch black pepper
  • 8
    To serve, divide soup between bowls; drizzle with olive oil and top with pesto. Enjoy!