This slow-cooker white bean and arugula soup is one of my favorite things to make on a chilly day. It’s got a creamy, rich texture that feels like a warm hug in a bowl, with delicate flavors from the beans and a touch of peppery arugula.

The basil pesto topping just takes it to another level. For a full experience, I love having it with some crusty bread to dip in the soup. You can even make it in advance, and trust me, it only gets better with time. Perfect for lazy weekends or whenever you need a bit of comfort.

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Recipe Ingredients

• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 2 cans (14 oz each) of cannellini beans, drained and rinsed
• 300 g (10½ oz) of arugula, trimmed and chopped
• 2 liters (8 cups) of good-quality vegetable stock
• 125 ml (½ cup) of pouring cream
• Crusty bread, to serve

Basil Pesto:

• 2 tbsp of pine nuts, toasted
• 1 garlic clove, crushed
• 125 g (1 bunch) of fresh basil, leaves only
• 35 g (⅓ cup) of grated parmesan cheese
• 60 ml (¼ cup) of olive oil

How To Make Slow Cooker White Bean and Rocket Soup With Basil Pesto

1. Prep the Soup Base: Add the chopped onion, crushed garlic, cannellini beans, chopped arugula, and vegetable stock to the slow cooker. Stir everything gently to combine the flavors well. Cover the slow cooker and cook on low heat for 6–8 hours, allowing the flavors to fully blend.
2. Purée the Soup: After cooking, blend the soup until it’s completely smooth using a stick blender, food processor, or regular blender. Make sure all ingredients are well incorporated before proceeding to the next step.
3. Add Cream and Reheat: Pour the cream into the puréed soup, stirring it through thoroughly to create a creamy texture. Cover the slow cooker again and cook for an additional 20 minutes, or until the soup is warmed through.
4. Make the Basil Pesto: While the soup is finishing, prepare the pesto. In a food processor, combine the toasted pine nuts, crushed garlic, and basil leaves, blending until smooth. Add the parmesan cheese and blend for another minute until well mixed.
5. Finish the Pesto: With the processor running, slowly pour in the olive oil, blending until the pesto is smooth and reaches a sauce-like consistency. Taste and season as desired with salt and pepper.
6. Serve and Garnish: Ladle the warm soup into bowls, topping each bowl with a generous spoonful of basil pesto and a sprinkle of freshly ground black pepper. Serve with crusty bread for dipping.

Recipe Tips

• For added protein, stir in cooked shredded chicken or diced smoked sausage during the last 20 minutes of cooking for a heartier soup that complements the creamy texture of the beans.
• If you prefer a thicker consistency, reduce the vegetable stock by one cup, which will create a richer and more concentrated flavor, especially after blending the soup.
• Swap arugula for spinach if you want a milder flavor; spinach softens quickly and blends smoothly, making it a good alternative that still keeps the soup’s fresh green color.
• Add a squeeze of lemon juice before serving to brighten the flavors of the beans and pesto, creating a balanced taste with a light, fresh finish.
• Make the soup vegan by replacing cream with coconut milk, which adds a slight sweetness that pairs well with the basil pesto’s savory notes.

Recipe FAQs and Variations

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