OK, so it may not exactly be soup weather, but it IS almost pesto weather, and what tastes better than fresh pesto?! Maybe pesto soup?! My friend Cortney created a superfast and flavorful black bean blender soup, which we make all the time because I almost always have all the ingredients handy and everyone loves it. I got to thinking about her soup today, and how I love that you just throw the ingredients in the blender and it’s done. So I decided to recreate it as an Italian/pesto version, using chickpeas as the base.
I’m going to keep this short and sweet, just like the recipe. You may say I’m lazy, but I say I have only a few minutes until the rest of the family gets back from the park, and so I write quickly now! This is seriously so easy, and only 4 ingredients if you use store bought pesto, 6 if you make homemade (which is what I use and recommend for best flavor but not necessary) If you don’t have a blender, you could use a food processor and it would work fine.
First, make (or buy) the pesto. Then throw all ingredients into the blender and process until it’s your desired consistency (add more broth if you like it thinner). Pour it into a pan and heat. Voila! Done. You can’t even drive to the store and buy soup that fast. Even better if you have some parmesan and crusty bread handy.
Beans, broth, and basil pesto:
NOTE: The soup will get thicker as it sits, so add more broth as needed. OR, make some whole wheat pasta and use this as the sauce! We may or may not have done that today too.
This soup comes together in just a few minutes in the blender! Then heat and serve. As it thickens, thin it out with more broth, or use it as a pasta sauce.
- 2 cans chickpeas, drained and rinsed
- 1 cup broth (I use Better Than Bouillon No Chicken flavor)
- 2/3 cup pesto (see recipe below for homemade)
- 1/4 onion
Add all ingredients to a blender and process until desired consistency is reached (I left it slightly chunky for texture). Taste and add salt if desired, or more broth to thin.
Add to a pot and heat. Serve sprinkled with parmesan and a hunk of crusty bread. Plain is good too!
NOTE: Add more broth as needed to reach your desired consistency.
For the pesto, I usually just eyeball everything and throw it in to the Cuisinart, but I took a stab at the measurements below…I use just basil, parmesan, olive oil, and salt. When my son was younger, we thought he may have a pine nut allergy (turns out he doesn’t), so we never used them. Sometimes I will add roasted almonds to this, but it’s great as is. Pine nuts are really expensive too, but if you’re feeling all high roller, 1/4 cup of those adds some flavor complexity. (If you love pesto as much as me, check out my basil mint version – although maybe not great for this soup recipe, it’s another good one to try.)
One of my summer staples! We use this for pasta, but also for sandwich spreads, bruschetta, or eating straight with a spoon. It'll make more than 1 cup (about 1.5), but for whatever reason, I can't enter half cups here.
- 3 cups fresh basil, leaves only
- 3/4 cup fresh parmesan
- 1/4 tsp salt
- 1/3 cup extra virgin olive oil (more if needed)
Add the basil and parmesan to the bowl of a food processor or a blender. Pulse until well combined. Add salt. Scrape down the sides of the machine.
With the food processor running, drizzle in the olive oil. After it's all added, you may need to stop the machine and scrape down the sides, then continue to process until all combined and desired consistency has been reached.