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White Bean Soup with Caper-Almond Pesto.

  • 16 fl oz
    almond milk, unsweetened
  • ¼ cup
    almonds, sliced
  • 4 (15 oz) cans
    cannellini (white kidney) beans
  • 2 tbsp
  • 16 fl oz
    chicken or vegetable broth
  • 2 small pkgs
    fresh basil
  • 2 cloves
  • 1 medium
    red onion
    black pepper
    extra virgin olive oil
    garlic powder
    parsley flakes
  • 1
    This recipe will make about 8 cups. Work in batches to best fit your blender.
  • 2
    Drain and rinse the beans in a colander.
    4 (15 oz) cans cannellini (white kidney) beans
  • 3
    Peel and roughly chop the onion; peel and mince the garlic.
    1 medium red onion
    2 cloves garlic
  • 4
    In a blender, combine beans, onion, garlic, broth, almond milk, and spices. Blend on high until smooth.
    16 fl oz (2 cups) chicken or vegetable broth
    16 fl oz (2 cups) almond milk, unsweetened
    1 tsp salt
    ½ tsp black pepper
    ½ tsp thyme
    ½ tsp basil
    ½ tsp oregano
    ½ tsp parsley flakes
  • 5
    Pour soup into a large pot, cover and place over medium heat. Cook, stirring occasionally, until warmed through and fragrant, about 15 minutes.
  • 6
    Meanwhile, wash and pick basil leaves off the stems; roll up crosswise, and mince. Place in a small bowl.
    2 small pkgs fresh basil
  • 7
    Finely chop the almonds and capers; add both to the bowl with the basil.
    ¼ cup almonds, sliced
    2 tbsp capers
  • 8
    Add oil and spices to the bowl with the basil and capers. Stir to combine the pesto.
    ¼ cup extra virgin olive oil
    ½ tsp garlic powder
    ½ tsp oregano
    ⅛ tsp black pepper
  • 9
    To serve, divide soup between bowls; drizzle with olive oil and top with pesto. Enjoy!