White Bean and Parmesan Soup with Pesto

READY IN: 40mins
Recipe by Diana Adcock

This soup is an all time family favorite-light, fresh tasting yet filling. Since I'm a garlic freak I like to serve this with a Caesar Salad and hot rolls.

Top Review by spatchcock

Oh my gosh, Di, I'm so glad you suggested this. It was a hit: I left out the prosciutto because I don't eat meat, and I left out the celery because I don't care for it. Otherwise I just added a few more carrots to make up for the loss and left everything else the same! It was a great light soup, very pretty in white serving bowls, and had both an unusual and wonderful taste. Thanks!!!

Ingredients Nutrition


  1. In a large stock pot heat oil over medium heat and add garlic.
  2. Saute for 2 minutes stirring constantly.
  3. Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
  4. Stir in tomatoes and broth.
  5. Bring soup to a boil, reduce heat and simmer 10 minutes.
  6. Stir in beans and simmer for another 5 minutes.
  7. Remove from heat.
  8. Pour soup into a serving bowl and add the cheese.
  9. Serve immediately.
  10. Offer additional cheese and pesto at the table.
  11. ***Donot add the cheese in the soup pot or it WILL stick to the sides.

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