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Warming 20 minute Creamy White Bean Lemon Pesto Orzo Soup. Kind of like creamy risotto, kind of like soup, and so DELICIOUS. This is wholesome but comforting and the easiest to make using just one pot and 20 minutes. It’s warm and creamy, swirled with basil pesto, and finished with parmesan and a pinch of black pepper. Doesn’t get simpler or more delicious.
Sometimes it’s the simplest of recipes that really do turn out the most delicious. And that’s definitely the case with today’s recipe. It’s perfect for this time of year when we’re still craving comfort food on these cold winter days, but also wanting something lighter. It also makes for a nice Valentine’s Day recipe too.
This is a great mix. Originally when I set out to make this I was thinking it would be more of a soup. And it is, but this is an ultra-creamy soup.
A bit of a cross between soup, creamy pasta, and rice stew. So just as you would expect, it’s delicious.
When my sister-in-law Lyndsie was in town over Christmas, she pretty much begged for a white bean soup. It’s one of her favorites and she said I never make anything with beans, which isn’t a lie. The family that’s here is not the biggest fan of beans. But I do love to experiment with them when Lynds and/or my cousins are in town.
Anyway, I never got around to making the soup over Christmas. But once I had this idea, I knew it would be delicious, Lyndsie fully agreed.
The details
With a 20 to 30 minute start to finish time, you can imagine the steps are pretty simple. First up, you only need one pot. No sauces, nothing extra, just one pot.
Start with olive oil, shallots, and garlic. To keep things simple, I just used smashed garlic cloves to infuse the oil. Then some butter goes in and then the orzo.
Any time I’m cooking with orzo, I love to toast it in butter before adding in any liquid. This just adds another layer of flavor as the butter cooks around the orzo.
Then comes the chicken broth or veggie broth, along with white beans, and kale. You could easily use spinach in place of kale. From here, simply simmer until the orzo is al dente and things are becoming very creamy.
Stir in the pesto and lots of parmesan and finish it off with lemon.
That’s it. Absolutely nothing fancy, but totally delicious.
For serving
I usually add a little fresh dill and black pepper, but parsley or basil work really well too.
Then, some crusty bread on the side is a must.
It’s different, but so, so good. And who couldn’t love such an easy Monday recipe? Especially after the Super Bowl. I feel like we need this today! Happy Valentine’s day!
Looking for other quick recipes? Here are my favorites:
Baked Sesame Orange Cauliflower
One Pot Stove-Top Mac and Cheese
Skillet Chicken Adobo with Coconut Rice
Lastly, if you make this Creamy White Bean Lemon Pesto Orzo Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy White Bean Lemon Pesto Orzo Soup
Servings: 6
Calories Per Serving: 1331 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 shallot, chopped
- 4-6 cloves garlic, smashed
- red pepper flakes
- 2 tablespoons salted butter
- 2 cups dry orzo pasta
- 6 cups low sodium chicken or vegetable broth
- 1 can white beans
- kosher salt and black pepper
- 1/2 bunch kale, finely shredded
- 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
Instructions
- 1. Heat the olive oil in a large dutch oven over medium-high heat. Add the shallot, garlic, and chili flakes and cook until fragrant, about 5 minutes. Drop in the butter, then stir in the orzo. Cook until golden, 1-3 minutes. Pour in the broth and bring to a boil over high heat. Season with salt and pepper. Stir in the beans and kale. Season with salt and pepper. If you have one, add a parmesan rind. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.2. Stir in the pesto, milk, parmesan, and lemon, cook another few minutes until warmed through. 3. Divide the orzo and broth among bowls and add additional parmesan and black pepper. I like to add some fresh dill, parsley, or basil too!
Notes
Thickening: the orzo will soak up the broth over time. If eating leftover, add additional broth to thin. It should be creamy, but with just a touch of liquid.
This post was originally published on February 14, 2022
My fussy family loved this on a very cold MN night. I made a double batch because I always know your flavors and recipes are on point. We love HBH! Thank you, Tieghan. ?
Hey Elizabeth,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
A big hit with my family! I drained and rinsed the beans before putting into the soup. I used spinach instead of kale (10 oz bag) and I chopped it finely. Based on someone’s comment, I used 1.5 cups of orzo and I’m glad I did! I’m not a fan of tangy so I only used 1/2 a lemon. My husband added boiled/shredded chicken to his. He said he definitely wants me to add this to the recipe rotation. Thank you for another awesome recipe!
Hey Michelle,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
I made this one last night and it was amazing! So much flavor and super easy! Will be saving this one for sure. Thank you!
Hey Elizabeth,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
We had this for dinner last night, 4 adults, it was magnificently delicious and easy to make except for the kale cutting and that was ok, I just never did it before ?
Hey Bert,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
I made this last night, using spinach instead of kale(not a fan). It was delicious. I love lemons but just couldn’t comprehend how that would go in a soup. Love it, I won’t hesitate anymore for any soup that calls for lemons. There was just one thing I wasn’t real fond of, the Parmesan melts and sticks to everything, the pot, the spoon, my dentures, the bowl. I might try a different cheese next time. Thank you so much for your lovely pictures, recipes and stories, keep them coming.
Hi Ronnie,
Thanks for giving the recipe a try, sorry to hear about the Parmesan. xTieghan
I’m so glad to see you say this also. I’m not sure how to get around this and yet no one else has mentioned it. IDK if my soup was too hot or not hot enough when I added the Parm. Mine was finely grated and I tried to add it slowly so it would incorporate but found the same thing you did.
Hi Vicki,
Sorry to hear this, typically if your soup is super hot and the cheese is really cold, the clumping will happen. I like to make sure my soup is hot, the cheese is at room temp, and then I stir until combined. I hope this helps! xT
Super easy and Super tasty.. My husband loved it and so did it.. it is a keeper.. Love your recipies!!! Have made quite a few and always good.. Love that they are relatively easy and not alot of weird ingriedents.. Keep them coming..
Hi Karen,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
My fiancé looked me dead in the eye after taking his first bite and said, “You really know what you’re doing in the kitchen now huh?”. Thanks for the recipe , it obviously was amazing !
Hi Amy,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
This soup is delicious- perfect for a weeknight and satisfies the itch for something cozy and decadent. Used both fresh parsley and some dill and it worked really well together. Definitely a new addition to our dinner rotation, and I would happily add more kale!
Hi Cristina,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
This is so yummy. I added some shredded chicken. Perfect flavor, just a touch of lemon, just a touch of pesto. Delicious!!!
Hi Jeanne,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
I too made this with spinach instead of kale and this is my new favorite soup! Thanks Tieghan! It has the perfect amount of freshness and the pesto is a fantastic addition!
Hey Kali,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
Do you think you could substitute brown rice for the orzo?
Hey Laura,
Sure, but I would probably cook the brown rice first:) Let me know if you give the recipe a try, I hope you love it! xT
Ohh my. This soup was absolutely delicious! I used spinach instead of kale but it worked. My kids (3 and 6) even loved it and they’re pretty picky. It was so quick and perfect for a weeknight dinner when you’re in a time crunch. Can’t wait to make again!
Hey Farrah,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
Yum!! Total comfort food the whole family enjoyed! Made it twice this week and added peas the 2nd time.
Hey Jennifer,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
This was soo delicious and easy too. The only feedback I would give is to cut way back on the orzo. Unless you are making this for a large group and do not plan on having leftovers, this will instantly turn into a massive amount of risotto in the fridge with the 2 cups it calls for. I used 1 1/2 cups and it was still too much.
Hi Gail,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
I love your recipes. When adding something like shredded Kale, could you possibly be more specific than 1/2 bunch of kale? Bunches can differ so much- maybe instead indicate how many cups after shredding? This sounds delicious and will be making it today ? Thank you!
Hey Sue,
The reason I don’t have an exact measurement is because it really does not affect the recipe either way. If you like a lot of kale you can add more, if you like less kale you can reduce. 1/2 bunch is just an estimate and to be used as a guide:) I hope you love the recipe! xTieghan