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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
Heavenly!!!! It came out absolutely perfect! Initially I only used one can of beans, but after it was done cooking (as I was literally shoveling it into my mouth over the pot) I realized even MORE beans would be yummy… so, I added a second can to the finished product. I did not have to add any additional seasoning in the beans had a different texture than the ones that were cooked in the initial recipe so it amplified the texture of the dish. But it would’ve been just fine without the extra can. I just wanted to stretch it and increase the nutrients. Will be making again SOON- my meat-loving husband was even shoveling over the stove. Thanks for yet another amazing recipe, Tieghan!!!!
Hey Amy,
Fantastic! Love to hear this recipe was enjoyed, thanks for making it and sharing what worked well for you! XxT
This was delicious!
Thanks so much, Tara!!
I would consider this a win! My teenage son went back for a huge bowl of seconds! Always love your recipes!
I used spinach instead of kale because I wanted to use it up! Served with garlic bread on the side. 😋
Hey Allison,
Yay!! So glad to hear this recipe turned out well for you, thanks for making it and your comment! xx
Easy and delicious!
Added Shrimp to one and chopped chicken to another!
Hey Belkys,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
Flavors are great but this is in no way a soup. It eats more as a pasta/risotto dish. I knew right off the bat that 6 cups of broth to 2 cups of orzo would not generate any type of broth as the orzo absorbs most (if not all) the broth to be considered a soup, so I added 2 more cups of broth (8 total) and there still was zero liquid left. If I were to make this again, I would cook the orzo separately and then serve the broth over it.
Hi Valerie,
Thanks for trying this recipe and sharing your feedback, sorry to hear it wasn’t a favorite. xx
Delicious. Very creamy, flavorful and filling. I’m vegan so subbed the parmesan for a tablespoon of white miso blended in a side of broth and then added. I’m also gluten free and subbed for Jovial brown rice tiny stars. The only downfall is that with all soups containing rice or pasta is that it has to be eaten right away as the pasta absorbs the broth so quickly. The soup then gets thick and the pasta entremely soft so I tossed away the leftovers. Very good and highly recommend.
Thanks so much, Danielle! So glad to hear you enjoyed this soup, thanks for making it! xT
Delicious soup. I added a combo of spinach and kale.
I felt one cup of orzo was plenty. Two cups was too much. Enjoy all your recipes.
Thanks so much, Diane! I appreciate you trying this recipe and sharing your comment! So glad it turned out well for you! xT
I made this quick soup today and it is absolutely delicious. I substituted chopped green leaf lettuce for the kale and used whole milk. Lots of pesto flavor which I love. It ends up being a thick creamy hearty dish.
Thanks so much, Phyl! Love to hear this recipe turned out nicely for you, I appreciate you making it! xT
Hello, Made this for dinner tonight! Absolutely delicious!! Easy and definitely a recipe that I will repeat. Thank you.
Hi Debra,
Amazing! So glad to hear you enjoyed this soup, I appreciate you making it! xT
I used escarole instead of kale, added cooked chicken, and left out the cream/milk. It’s delicious! The pesto and lemon juice make it — so I think everything else is interchangeable in terms of what you like or don’t like — as long as you keep the pesto & lemon juice!
Hi Karolyn,
Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! Have the best week! xxT
I added 4 chicken thighs, added an extra 3C of broth, a bit more pesto, and added sour cream since I only had 1% milk. It was amazing! A nice change from our normal rotation.
Hi Kendra,
Thanks so much for making this recipe and your comment, so glad to hear it was enjoyed! Have the best week! xxT
Hi! Making this tonight and I can’t wait. Is it really 1330 calories per serving? That seems like a lot for this recipe. Wondering what I’m missing.
Yes thats a lot of calories for soup , I hope not! But I agree it looks delicious I’m going to make it this weekend !
Hi Rachel,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
Delicious!!!! I used Jovial GF Star pasta, spinach, and added shredded chicken! Also, subbed red onion for shallot as I didn’t have one. Combined beef bone broth and chicken bone broth! Definitely will make again.
Hi Madison,
Thanks so much! Love to hear this recipe turned out well for you, I appreciate you making it! Happy Friday! XxT
Yum. And so super easy to make! We loved it.
Thanks so much, Stacey!!
I used 1 cup orzo per other suggestions and 2 cans of beans. Subbed spinach for kale (used almost 2 bags fresh). Super! Highly recommend and it really only took 20 minutes to prep. The broth is incredible.
Hi Laura,
Fantastic! I’m so glad you enjoyed this recipe and appreciate you making it! Have a great week! xxT
Very tasty and easy to make!
Hi Jenna,
Happy New Year!🥳 Thanks so much for trying this recipe and sharing your feedback, love to hear it turned out well for you! xx