Hearty White Bean Soup with Pesto Herb Dumplings Recipe

You would never guess that a bowl of soup could feel this substantial until you try this specific recipe. The combination of tender beans and vibrant dumplings creates a White Bean Soup with Pesto Herb Dumplings that satisfies even the biggest appetites.

I love how the fresh basil in the dumplings cuts through the rich broth for a perfectly balanced meal. It quickly became a staple in my kitchen because it feels fancy but comes together with basic pantry staples.

What Makes This White Bean Soup with Pesto Herb Dumplings a Keeper

This recipe proves that you do not need meat to make a dinner that sticks to your ribs. The dumplings act like little sponges that soak up all the savory vegetable broth while keeping their light texture.

You can easily customize the herbs based on what you have growing in your garden or sitting in your fridge. My version of White Bean Soup with Pesto Herb Dumplings is flexible enough for weeknight cooking but impressive enough for guests.

Most creamy soups rely on heavy dairy, but this one gets its velvety texture from the beans themselves. It is a lighter way to enjoy comfort food without feeling weighed down after eating.

If you crave more hearty comfort food, my Cozy Crockpot Vegetable Beef Soup Recipe brings that same satisfying warmth, and The Ultimate Cheesy Beef Taco Pasta has become a regular in my meal rotation.

Everything You Need for Perfect White Bean Soup with Pesto Herb Dumplings

Here is what you will need to gather before you start cooking:

• Extra virgin olive oil: A good quality oil provides the base flavor for sautéing the vegetables.
• Carrots: Chopped into small rounds or dice to add sweetness and color to the pot.
• Yellow onion: A medium onion diced finely melts into the broth to build a savory foundation.
• Celery stalks: These add a necessary aromatic crunch and depth to the soup base.
• Garlic cloves: Minced fresh garlic punches up the flavor profile significantly.
• Vegetable broth: You can use store-bought or homemade stock as the liquid base.
• Cannellini beans: Canned beans work perfectly here for their creamy texture and ability to break down slightly.
• All-purpose flour: This forms the structure of the dumplings so they hold together.
• Baking powder: Essential for making the dumplings rise and become fluffy rather than dense.
• Salt and black pepper: Simple seasonings that highlight the natural flavors of the vegetables.
• Milk: Any type of milk works to bind the dumpling dough together.
• Basil pesto: Prepared pesto adds a massive burst of herb flavor to the dumplings without chopping fresh herbs.
• Fresh spinach: Stirred in at the end for a pop of green and extra nutrition.
• Butter: A small amount of melted butter adds richness to the dumpling dough.

My Method for Perfect White Bean Soup with Pesto Herb Dumplings

Let’s get cooking!

1. Begin by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery to the pot and cook them for about six to eight minutes. You want the vegetables to soften and the onions to become translucent but not browned, as this builds the foundational flavor for the entire soup.
2. Stir in the minced garlic and cook for just another minute until it becomes fragrant, being careful not to burn it. Pour in the vegetable broth and add the drained, rinsed cannellini beans to the pot. I like to mash a small portion of the beans against the side of the pot with my wooden spoon at this stage, which helps thicken the broth naturally without adding cornstarch or heavy cream.
3. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer while you prepare the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder, salt, and pepper to ensure there are no lumps. In a separate small bowl or measuring cup, whisk together the milk, melted butter, and basil pesto until combined.
4. Pour the wet pesto mixture into the dry flour mixture and stir gently with a fork until a soft, sticky dough forms. Be very careful not to overmix the dough, as working it too much will result in tough, chewy dumplings instead of light and fluffy ones. The dough should look shaggy but hold together.
5. Using two spoons or a small cookie scoop, drop tablespoon-sized portions of the dumpling dough directly onto the simmering soup. Make sure the soup is at a gentle simmer, not a rolling boil, so the dumplings stay intact. Space them out slightly, although they will expand as they cook.
6. Cover the pot immediately with a tight-fitting lid and let the soup simmer undisturbed for about 12 to 15 minutes. Do not lift the lid during this time, as the trapped steam is what cooks the dumplings through and makes them rise. After the timer goes off, remove the lid and gently stir in the fresh spinach, letting it wilt in the hot broth for a minute before serving your White Bean Soup with Pesto Herb Dumplings.

My Best Tips for Perfect White Bean Soup with Pesto Herb Dumplings

Make sure your broth is at a gentle simmer before dropping in the dumpling batter to ensure they cook evenly. If the liquid is boiling too vigorously, the delicate White Bean Soup with Pesto Herb Dumplings might break apart before they set.

I always taste the pesto before adding it to the dumpling mix since salt levels vary wildly between brands. Adjusting the seasoning in the dough itself guarantees that every bite is perfectly balanced.

Do not peek under the lid while the dumplings are steaming during the final minutes of cooking. Trapping that steam is crucial for getting the fluffy texture that makes this White Bean Soup with Pesto Herb Dumplings so special.

How to Serve This White Bean Soup with Pesto Herb Dumplings

A crusty loaf of sourdough bread is the only side dish you really need to complete this meal. I like to drizzle a little extra olive oil over the top right before bringing the bowl to the table.

This White Bean Soup with Pesto Herb Dumplings stores well in the fridge for a few days, though the dumplings will absorb more liquid over time. Simply add a splash of broth or water when reheating to bring it back to the right consistency.

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White Bean Soup with Pesto Herb Dumplings

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• Author: Amelia Bryan
• Total Time: 45 min
• Yield: 4 servings
• Diet: Vegetarian

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Description

A comforting vegetarian soup featuring creamy cannellini beans and fluffy, basil-infused dumplings.

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Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 2 cups fresh spinach
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup milk
• 2 tablespoons melted butter
• 3 tablespoons basil pesto

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Instructions

1. Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery for 6-8 minutes until softened.
2. Add garlic and cook for 1 minute until fragrant, then pour in vegetable broth and rinsed cannellini beans.
3. Mash a few beans against the side of the pot to thicken the broth, bring to a boil, then reduce heat to a simmer.
4. Whisk flour, baking powder, salt, and pepper in a bowl; in a separate container, mix milk, melted butter, and pesto.
5. Combine wet and dry ingredients gently to form a shaggy dough, being careful not to overmix.
6. Drop spoonfuls of dough onto the simmering soup, cover tightly with a lid, and cook undisturbed for 12-15 minutes.
7. Remove lid, stir in fresh spinach until wilted, and serve hot.

Notes

For a vegan version, use plant-based milk and butter, and ensure your pesto is cheese-free.

• Prep Time: 20 min
• Resting Time: 5 min
• Cook Time: 25 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 4g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 12g
• Protein: 16g
• Cholesterol: 15mg

Keywords: white bean soup with pesto herb dumplings, vegetable soup recipe, vegetarian dumplings, easy dinner recipe