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Creamy White Bean Lemon Pesto Orzo Soup Recipe

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4.1 from 65 reviews

This creamy White Bean Lemon Pesto Orzo Soup is a comforting and flavorful dish that's ready in just 20 minutes. Featuring tender orzo pasta, white beans, kale, and a zesty lemon pesto twist, this soup is both hearty and fresh. Enriched with parmesan and a hint of garlic and chili flakes, it’s a perfect weeknight meal to warm you up and nourish your body.

Ingredients

Base Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 shallot, chopped
  • 4-6 cloves garlic, smashed
  • Red pepper flakes, to taste
  • 2 tablespoons salted butter

Pasta and Broth

  • 2 cups dry orzo pasta
  • 6 cups low sodium chicken or vegetable broth

Beans and Greens

  • 1 can white beans, drained and rinsed
  • 1/2 bunch kale, finely shredded

Seasoning and Dairy

  • Kosher salt and black pepper, to taste
  • 1/2 cup basil pesto
  • 1/2 cup whole milk or canned full fat coconut milk
  • 1 cup grated parmesan cheese
  • Zest and juice of 1 lemon
  • Optional: parmesan rind (if available)

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large dutch oven over medium-high heat. Add the chopped shallot, smashed garlic, and red pepper flakes. Cook until fragrant, about 5 minutes, to build the flavor base for the soup.
  2. Toast Orzo: Add the salted butter to the pot, then stir in the dry orzo pasta. Cook until the orzo turns golden, about 1-3 minutes, stirring frequently to prevent burning, which adds a nutty depth to the dish.
  3. Add Broth and Simmer: Pour in the low sodium chicken or vegetable broth and bring the mixture to a boil over high heat. Season with kosher salt and black pepper to taste. Stir in the white beans and finely shredded kale. If available, add a parmesan rind for extra umami flavor. Reduce heat and simmer for 8-10 minutes, stirring often, until the orzo is al dente and the soup becomes creamy.
  4. Finish with Pesto and Dairy: Stir in the basil pesto, whole milk or canned coconut milk, grated parmesan cheese, and the zest and juice of one lemon. Cook for another few minutes until everything is warmed through and well combined, enhancing the creaminess and refreshing citrus notes.
  5. Serve and Garnish: Divide the soup evenly among bowls. Add extra grated parmesan and freshly ground black pepper on top. For an added fresh touch, garnish with chopped fresh dill, parsley, or basil if desired. Enjoy warm.

Notes

  • Use low sodium broth to control the salt level since parmesan cheese adds some saltiness.
  • Whole milk or full-fat coconut milk can be used based on dietary preference – coconut milk adds a subtle sweetness and is great for dairy-free variations.
  • Adding a parmesan rind during simmering enhances depth and umami but is optional.
  • Stir the soup frequently when simmering to prevent orzo from sticking and to ensure creaminess.
  • For vegan adaptation, replace parmesan with nutritional yeast and use vegetable broth and coconut milk.
  • Fresh herbs like dill, parsley, or basil brighten the final dish, so don’t skip the garnish.

Find it online: https://recipethrive.com/creamy-white-bean-lemon-pesto-orzo-soup-recipe/