This soup is the ultimate comfort food.  The naturally sweet peas and creamy cashews are so satisfying you’ll never miss the cream. We like to enjoy it with 100% whole-wheat bread.

Pesto Bean Soup with Spinach and Pine Nuts

Yield: 4

Pesto Bean Soup with Spinach and Pine Nuts


  • 1 tsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (Better Than Bouillon Brand—Faux Chicken)
  • 1 head of cauliflower, trimmed and cut into florets
  • 1 bay leaf
  • 1½ cups loosely packed basil leaves, destemmed
  • 3 handfuls (about 3 cups) fresh spinach
  • 2 (15 ounce) cans Great Northern Beans or cannellini beans, rinsed and drained
  • Freshly ground black pepper, to taste
  • salt to taste
  • Garnish: basil leaf cut in thin strips (optional), toasted pinenuts (mandatory!)


  1. Place a large stock pot over low medium heat and add the oil.
  2. Add the garlic and sauté for 30 seconds until translucent, but not browned (overcooked garlic will give a bitter taste to the soup. Discard if the garlic is browned and start all over).
  3. Add the broth, cauliflower and bay leaf.
  4. Cover the pot and bring to a boil, stirring occasionally. Allow to cook for 10-15 minutes until the cauliflower is very tender.
  5. Remove the bay leaf and add the basil, and remove the pot from heat. Carefully ladle soup into a blender in batches to purée to a very smooth and creamy consistency.
  6. Return back to the pot on medium heat. Optionally, an immersion blender works well too.
  7. Add the spinach, beans, and black pepper. Cook for about 5-7 minutes until the spinach is wilted and the beans are heated through.
  8. Just before serving, add the lemon juice and stir. Adjust taste by adding salt and pepper.
  9. Serve garnished with basil leafs strips and toasted pine nuts.

Mind Kind recipes are developed by Dr. Ayesha Sherzai, a practicing neurologist with a culinary and nutrition background. Each recipe is crafted to provide optimum taste, convenience, and health benefits.

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