Soups and stews · Italian · 25 min
White Bean Soup with Caper-Almond Pesto
- 25 min
- 2–6 servings
- 545 kcal / serving
A creamy white bean soup finished with a bright caper-almond pesto. It comes together quickly for a weeknight dinner, with a smooth base and a savory, crunchy pesto topping.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 8 fl ozalmond milk, unsweetened
- ⅛ cupalmonds, sliced
- 2 (15 oz) canscannellini (white kidney) beans
- 1 tbspcapers
- 8 fl ozchicken or vegetable broth
- 1 small pkgfresh basil
- 1 clovegarlic
- ½ mediumred onion
- red onions
From the pantry: basil, dried, black pepper, extra virgin olive oil, garlic powder, oregano, dried, parsley flakes, salt, thyme, dried
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · hand or regular blender · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 small pkgfresh basil
- 1 clovegarlic
- ½ mediumred onion
- red onions
Dairy, eggs & chilled
- 8 fl ozalmond milk, unsweetened
Pantry & dry goods
- ⅛ cupalmonds, sliced
- 2 (15 oz) canscannellini (white kidney) beans
- 8 fl ozchicken or vegetable broth
Sauces, oils & condiments
- 1 tbspcapers
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almond milk, unsweetened | 8 fl oz | 16 fl oz | 24 fl oz |
| almonds, sliced | ⅛ cup | ¼ cup | 0.375 cup |
| cannellini (white kidney) beans | 2 (15 oz) cans | 4 (15 oz) cans | 6 (15 oz) cans |
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| fresh basil | 1 small pkg | 2 small pkgs | 3 small pkgs |
| garlic | 1 clove | 2 cloves | 3 cloves |
| red onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the beans in a colander, then drain well.
- Finely dice the red onion and grate or mince the garlic.
- In a blender, combine beans, onion, garlic, broth, almond milk, and any chosen dried spices; blend until very smooth.
- Transfer the mixture to a medium saucepan and warm over medium heat, stirring occasionally until steaming and fragrant, about 15 minutes.
- While the soup heats, wash the basil leaves, remove the stems, roll them up, and mince them; place in a small bowl.
- Chop the almonds and capers, then add them to the bowl with the basil. Drizzle in oil and sprinkle in the dried herbs and pepper; mix to form a pesto.
- Ladle the hot soup into bowls, drizzle with a little olive oil, and top with the pesto.
- Season the soup with salt to taste and serve warm.
Two tips
- Prep the pesto ingredients ahead and refrigerate for quick assembly later.
- If you crave extra texture, sprinkle in more chopped almonds just before serving.
Nutrition per serving
- Calories
- 545 kcal
- Protein
- 27 g
- Carbs
- 66 g
- Fat
- 22 g
- Fiber
- 17 g
- Sodium
- 689 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.