This White Bean Broccoli Pistachio Pesto Soup with Asiago Croutons is extremely comforting, especially with the addition of the Asiago croutons. The beans give it a nice creamy texture while the broccoli florets add a bit of crunchy chunkiness. The broccoli pesto adds a boost to the overall flavor.
Its official, fall is here! Although you wouldn’t know it due to the hot weather we are having! I am looking forward to wearing jeans and sweaters! I created this soup to be satisfying, filling and comforting. I have been obsessed with soup my whole life because they are both fulfilling and easy to make. And if you’re like me and don’t mind eating the same meal each day, you will have soup for a week.
When I was living in Oregon, I grew tired of the cold weather. I had endured it for so long that I couldn’t wait to leave! After living in California again, I sort of miss the fall weather and of course the fall colors but I definitely do not miss the rain!
It was when I was running my restaurant that I became obsessed with creating new soup recipes. Even though I was a vegetarian, I had to make one meat soup along with one vegetarian soup. At the time, vegetarianism wasn’t a thing in the Columbia Gorge. So I had to sell meat dishes in my restaurant to survive. Soups are a lot of fun to create because the possibilities are endless!
Crisp dry white wines generally pair best with this soup. Try it with a Dry Riesling, Pinot Grigio, Sauvignon Blanc, Soave or an Albarino.
White Bean Broccoli Pistachio Pesto Soup with Asiago Croutons - CaliZona
Ingredients
- 2 1/2 Cups Dried 6 cups cooked Hutterite Beans or White Navy Beans – soaked – cooked
- 10 - 5 Cups Filtered Water - divided - water for beans to soak in and for the soup.
Broccoli Pesto – recipe below
- 1/2 White Onion – diced
- 1 Tablespoon Extra Virgin Olive Oil
- 3 Cloves Garlic – minced
- 1/3 Cup Dry White Wine
- 2 Bouillon Cubes – vegetable – unsalted
- 2 Tablespoons Lemon Juice – fresh squeezed
- 1 Tablespoon + 1 Teaspoon Sea Salt
- 1 Tablespoon Paprika
- 1 Teaspoon Black Pepper
- 6 Cups Broccoli Florets – chopped
Pesto – if you want extra for a garnish or bread, double the recipe.
- 2 Cup Raw Broccoli Florets
- 1 Cup Roasted & Salted Shelled Pistachios
- 1 1/2 Cup Aged Asiago Cheese – finely shredded
- 3/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Fresh Squeezed Lemon Juice
- 2 Clove Garlic
- 1 Teaspoon Sea Salt
Croutons
- 4 Cups Gluten-Free Bread or Ciabatta – torn
- 3 Tablespoons Extra Virgin Olive Oil
- 1/4 Cup Asiago Cheese – finely shredded – optional
- Pinch Sea Salt
Garnish options
- Raw Broccoli – chopped
- Pistachios – chopped
- Extra Virgin Olive Oil
Instructions
Beans
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If using Hutterite beans, make sure to soak the beans overnight.
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Sort through the beans to remove any rocks and rinse.
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Add the beans to a 5 1/2 quart pot, then add 10 - 12 cups of water. (Some beans take longer to cook, so you might need to add more.) Bring to a boil, then turn to medium-high heat for about 1 hour to 1 and a 1/2 hours or until beans are soft.
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While beans are cooking make the pesto.
Pesto
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Cut the broccoli into small pieces, finely shred the cheese then add to a food processor or blender along with all the other ingredients and blend until smooth. Set aside.
Croutons
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You can use day-old bread, I used fresh bread and it worked out nicely.
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Tear or cut the bread into small pieces.
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In a large straight-sided pan, add the oil and turn heat to medium-low. Heat up the oil, then add the bread. Stir continually until they get crispy. (about 10 minutes)
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Remove the pan from the heat and sprinkle the Asiago over the croutons and stir together. (Some cheese will stick to the pan.)
Soup
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Add the onions to a 5 1/2 quart pot with the olive oil and saute on medium-low heat for 5 minutes, add the garlic and continue cooking for 5 – 7 more minutes until the garlic starts to brown.
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Add the white wine and bouillon cube, mash the bouillon, cook until wine is reduced and syrupy. When the beans are soft, drain them then add them and 4 to 5 cups of water to the onions.
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Stir in the pesto.
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Add the broccoli, salt and pepper and cook for a few minutes until broccoli is just tender.
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You can leave it chunky, puree half or puree the whole batch.
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Top individual bowls with the croutons.
