Next Post
Bang Bang Shrimp Tacos with Fried Avocado.
This post may contain affiliate links, please see our privacy policy for details.
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
BEST non-Meat soup I have ever had! Possibly the best soup period..
We subbed Kale for Spinach because that’s what we had.
Hey Tracy,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This was wonderful. Very filling. Loved the fresh lemon. I made it exactly the way the recipe called. What would you recommend to replace the orzo to make it GF?
Hi Debra,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! Arborio rice or another short cut gf noodle will work. xTieghan
Can I omit the Parmesan cheese to make it dairy free?
This was absolutely delicious in my opinion. My husband doesn’t like to eat meatless meals but he still really liked it!
Hey Natasha,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Hi Ronnie,
Sure, that would be okay for you to do! Let me know if you give the recipe a try, I hope you love it! xTieghan
This was fabulous!! Can’t thank you enough for such an amazing meal!
Hey Nancy,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Made this for dinner. OMG it was delicious. Love the hint of lemon with the chicken and pesto. It perfect on a cold night
Hey Anna,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Wondering if you think this might work with pistachio pesto? I have a jar and am hoping it could sub in.
Hey Kristina,
Totally, that will work well for you! Let me know if you give the recipe a try, I hope it turns out amazing!! xTieghan
Currently making this yummy sounding soup. Do you leave the chunks of smashed garlic in the soup? Thank you!
Tieghan, this was so delicious. My family just raved about it. The pesto and lemon were perfect together. I did use the 2 cups of orzo and just added more broth.
So great. Thank you!
Hi Jan,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Hey Karen,
I do, but you can certainly remove them if you like:) I hope you love the recipe, let me know how it turns out! xTieghan
This is so good! I’m not a fan of kale and white beans, but hey, I’m open to try something new — and I loved it!! Brought it to work for lunch to share with my coworkers and they all loved it!
Hey Charmaine,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Omg this is insanely delicious!! Might be my most favorite recipe of yours that I’ve made. I couldn’t hold off until dinner to have a bowl haha. All the flavors come together perfectly! Thank you for sharing your talents with all us!
Hey Megan,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Delicious and so easy !
Hey Linda,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Ok so today I made this and your spinach/artichoke stuffed pretzels. Both are out of this world and will be made again!!! 🙂
5 stars!!!
Thanks again Jess!
Hey Jess,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This is absolutely DELICIOUS!!! SO easy to make but so so tasty. We all went for seconds!! Will be making this again and again
Hey Lara,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Any recommendations on a pre-made pesto?
Hey Karissa,
Here is the link for one that I enjoy:
http://l.thrv.me/HBH2942-kitchen-love-basil-pesto-sauce
Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Just made this and it is so yummy. I did not have prepared basil at home and did not have enough basil to make my own. I just threw in what chopped basil I had in at the end and it was so good with or without it. All the other ingredients I had in my pantry, which was really nice. It is so easy and comes together so fast. This is great for a last minute lunch or weeknight dinner. I drained my cannellini beans. I am curious what others have done. Once again, Tieghan , thank you for the delicious recipe. Keep them coming.
Hey Diana,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This soup is easy and delicious! Added some shredded chicken for more protein. Will definitely make again.
Hey Rosanne,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan