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+ servings
5 from 1 vote
Bean Veggie and Pesto Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Easy to make pesto soup that takes less than 30 minutes. Gluten free and vegan yet full of flavors! Perfect for a busy weeknight.

Course: Lunch, Soup
Cuisine: Healthy, Vegan
Servings: 4
Calories: 99 kcal
Author: Vicky
  • 6 cups chicken or vegetable broth
  • 1 tablespoon oil
  • 4 to matoes diced
  • 3 cloves garlic minced
  • 5-8 large leaves kale thinly sliced
  • 1 can red beans
  • 2-3 tablespoons tomato pesto
  • handful basil slivered
  • a few green onions/chives thinly sliced
  • optional: 2 tablespoons creme fraiche omit for vegan or dairy free version
  1. In a pot heat oil over medium heat. Add tomatoes and cook for several minutes. Add garlic and cook for 1-2 minutes.
  2. Add kale, salt and pepper to taste. Cook for a few minutes.
  3. Add vegetable broth and bring to a boil. Add red beans and pesto. Simmer for a few minutes.
  4. Serve garnished with slivered basil and green onions or chives. Optional: top with a dollop of creme fraiche (omit for vegan or dairy free version)
Nutrition Facts
Bean Veggie and Pesto Soup
Amount Per Serving
Calories 99 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 1507mg66%
Potassium 358mg10%
Carbohydrates 12g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 7915IU158%
Vitamin C 86.5mg105%
Calcium 118mg12%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.