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White Bean Soup with Caper-Almond Pesto.

  • 473 ml
    almond milk, unsweetened
  • ¼ cup
    almonds, sliced
  • 4 (398 ml) cans
    cannellini (white kidney) beans
  • 2 tbsp
    capers
  • 473 ml
    chicken or vegetable broth
  • 2 small pkgs
    fresh basil
  • 2 cloves
    garlic
  • 1 medium
    red onion
  •  
    basil
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    oregano
  •  
    parsley flakes
  •  
    salt
  •  
    thyme
  • 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 (398 ml) 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.
    473 ml chicken or vegetable broth
    473 ml 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!