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White bean broth with spring onion pesto

White bean broth with spring onion pesto


This warming white bean soup is topped with a vegan spring onion pesto – it's low in saturated fat too

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1820kj 434kcal
  • Fat
    Med 27%
  • Saturates
    Low 13%
  • Sugar
    Low 6%
  • Salt
    Med 19%

% of adult’s reference intake | Carbohydrates per serving : 50g


  • 1 tbsp Co-op olive oil
  • 1 small onion, finely chopped
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • 3 garlic cloves, crushed
  • 2 litres vegetable stock, made with 2 stock cubes
  • 200g macaroni pasta
  • 400g can Co-op cannellini beans, drained and rinsed
  • Zest and juice of 1 lemon
  • 4 slices Co-op Irresistible white sourdough, toasted, to serve

For the pesto:

  • 4 sprint onions
  • 25g pack basil, leaves only
  • 20g Co-op pine nuts, toasted
  • 3 tbsp Co-op olive oil


  1. Heat the olive oil in a large saucepan over a medium heat and add the onion, carrot, celery and garlic
  2. Cook for 5 mins, until golden, then cover and cook for 10 mins, stirring occasionally, to soften
  3. Pour in the stock and bring to the boil. Tip in the pasta and cook for 5 mins, then add the cannellini beans
  4. Simmer for a further 3-5 mins, until the pasta is tender, then remove from the heat
  5. Add half the lemon juice and season to taste
  6. While the broth is simmering, make the pesto: in a food processor, blitz the spring onions, most of the basil leaves (reserving a few for a garnish), the pine nuts, olive oil, remaining lemon juice and seasoning to taste
  7. Serve the broth topped with the pesto, lemon zest and remaining basil, with the sourdough on the side

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