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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
Delicious! I did double the Kale for > nutrition and also, for extra protein, I added a 2nd can of beans. Even before doing so I needed to add a significant add’l broth; it remains a hardy bowl w a tiny bit of broth on the bottom. Now, interestingly, I didn’t have the parm. I could swear I recently bought so couldn’t finish making the pesto. If it’s good w/o I can’t imagine what it’ll taste like with. Likely good both ways! One add’l thing; I am a foodie and veteran cook, particularly ‘alternative’ or ethnic; I also like to put a different twist on a recipe. This recipe took me far more time to prep and make to completion (w/o pesto). PS- I feel like I want to try a bowl with dried tomatoes added.. Thank you for sharing this recipe! I always love your ‘stuff’.
Thanks so much, Carol:) I appreciate you making this soup and taking the time to share your notes! Love to hear it was enjoyed!
Haven’t made this yet but sounds so cozy – my daughter can’t have wheat – would this work with rice?
Hey Jennifer,
Sure, that will work nicely for you. I hope you love this recipe! Have a great weekend!
This is my go to soup recipe; soooo easy and delicious! I do not change any ingredients but often double the recipe to send home with my adult granddaughters!
We are all fans of Tieghan’s & Half Baked Harvest.
Thanks so much, Marcie:) I appreciate you making this recipe so often, so glad it is always enjoyed!
Wow!! Made this for the first time on this cold winter night. My family loved it…and there are no leftovers!! This will be on repeat at our house.:.thank you!
Thanks so much, Monica! Love to hear this recipe was enjoyed, thanks for trying it!
So easy and delicious! Adding this to the regular rotation this winter. Thank you!
Hey Jenny,
Fantastic! I appreciate you trying this recipe and your comment, love to hear it turned out well for you!
Have the best weekend!
This looks delicious but can you tell me how many calories are in one serving?
Thanks!
Thanks so much, Janine! The calorie count is listed above the ingredient list. That is just an estimate so if you want something more exact, I would put the info in your own personal calculator. I hope you love this recipe!
1331 calories per serving!? Really!?
Hi Terrie,
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
How can I convert this recipe into the crockpot? Thanks!!!😊
Hi Katie,
So sorry, I have not tested this recipe in the crockpot, so I do not have the exact instructions. Let me know if you give it a try!
I make this all the time. So good for a snowy night!
Hey Meredith,
Yay!! Love to hear this recipe always turns out well for you, I appreciate you making it so often!
Happy Sunday!
i’ve lost track of how many times i’ve made this soup and for how many people. it’s so simple, incredibly cozy and hearty. no notes, unbelievable job 👏
Hey Camille,
Thanks so much for making this recipe so often, I am so glad it is always a winner! Happy Holidays!
We love this recipe!! It’s a staple in our house. Would this recipe freeze ok? I’m worried about the orzo. Thank you!
Hey Jordan,
Awesome! So glad to hear this recipe always turned out well for you! Thanks for making it so often!
I would freeze without the orzo:)
Happy Thanksgiving!
What white beans do you use?
Hi Kathy,
Northern white beans are perfect. I hope you love this recipe!
I am excited to make this for a crowd this weekend but feel like I need some chicken for protein. Curious your thoughts on adding shredded chicken shredded in the soup? Or would you rather see chicken or other protein served on the side? Thank you!
Hey Amy,
I think adding shredded chicken would be great here!
I hope you love this recipe, let me know how it turns out for you!
I’m excited to make for dinner tonight! Please advise if the white beans should be rinsed and drained before adding? Thank you!
Hi Jane,
Yes, you can go ahead and drain/rinse the beans. I hope you love this recipe!
Thank you…it is DELICIOUS!!! I used the coconut milk and am putting this on our regular rotation! 🙂
Thanks so much, Jane!
Delicious!!! I could eat the whole pot
Hey Joanna,
Fantastic! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
Amazing flavor, so good! The lemon and basil make this dish pop. My husband enjoyed it too, even with kale!!
Hi Marie,
Awesome! I appreciate you trying this recipe and your comment, I’m so glad it was a hit! Happy Halloween!🎃