This rich and creamy white bean soup with leeks, pearl barley and pesto is so easy to make – just one pan needed – and full of hearty delicious flavours!

I’ve long been a fan of butterbeans because they’re just SO versatile.  But they really really shine in this white bean soup.  It’s a big bowl of wholesome comfort and so easy to make.  Everything is bubbled in one pan in around 25 minutes making it so simple and delicious!

There is no onus to make your own pesto but honestly, literally 5 minutes in a food processor and tastes so much better than anything shop bought.

And boy do we need this soup right now, it’s been so cold here in the UK the last couple of months.  And as much as I love the house I’m currently in, these old stone houses do NOT hold the heat.  This vegan soup is perfect – so many levels of flavour and a sort of cross between a veggie casserole and soup.  And a big old bowl of comfort!

The Key Ingredients:

Butterbeans – my favourite white bean.  Robust, creamy, lovely flavour all of their own.  But you can sub with any white bean such as cannellini or haricot beans.

Pearl Barley – this helps thicken the broth while they cook to plump little pearls, absorbing all the flavours as they bubble.  Pearl barley is also full of beneficial nutrients and fibre.

Lemon – not an obvious flavour addition but it adds a very subtle lightness.

Leeks – milder than onions they’re cooked to creamy aromatic perfection in this vegan soup recipe.

Cream – I love Alpro’s vegan cream – it’s also low in cholesterol and Alpro have been a certified B corp since 2018.

Pesto – honestly, make your own.  So much more flavour.  And can be whizzed up while your soup is bubbling away quietly on the stove.

How to make this easy white bean soup:

Melt the butter with the oil in a large saucepan.  The butter is there for flavour, the oil stops the butter burning.  I also recommend Flora’s plant butter.  So creamy and, well, buttery!  Superb flavour.

Add the leeks and saute for a few minutes over a gentle heat until just starting to soften and caramelise. Then add the garlic and cook for just a minute.  This helps tame that pungent garlic flavour that can overpower dishes.

Add the wine, stock and pearl barley, give a quick stir then bubble for 20-25 minutes until the barley is plump and soft and the broth has a thicker consistency.

If you’re making the pesto, this is the time to do it!  Simply whizz all the ingredients together in a food processor.

Stir in the beans and cream, season to taste then bring to a gentle bubble.

Scoop into warmed bowls, dollop on the pesto, scatter over the parmesan shavings and serve with lots of crusty bread.  Hands down, the cosiest bowl of soup.

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