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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
So very delicious, every single time. 👍
Thanks so much, Clau! Love to hear you have been enjoying this soup! Have a great Friday!
Fabulous! I would double the beans and orzo next time.
Hey Christine,
Thanks so much for making this recipe and your comment, love to hear it was a winner!
Any macros for this?
Hi Jules,
So sorry, I do not have that info. Please let me know if I can help in any other way!
Incredible flavor! Excellent!
Hey Juliette,
I appreciate you giving this recipe a go, great to hear it turned out well for you!
I loved this recipe, it tasted delicious and I will definitely be making it again. However, 2 cups orzo was way too much, and for now on I will make the orzo in a separate pot. Even with plenty of additional liquid added while cooking, I wound up only get two servings of soup out of this whole pot in the end because the pasta absorbed ALL the liquid.
Hey Juliet,
I appreciate you giving this recipe a go, great to hear it turned out well for you! Thanks for sharing your feedback on the orzo!
Made this tonight & it’s excellent! Chose the coconut milk and veggie broth as my options. I did cut the kale a little smaller and massaged it with salt so I could break it down and “hide” it more from my picky eater. My husband topped his with some rotisserie chicken. The crusty toasted baguette takes this over the top. Do not skip toasting your orzo!
Thanks so much, KaLynn!! Love to hear this recipe was enjoyed by your family, thanks for giving it a try!
Have a great Tuesday!
Hi,
Can this soup be served over mashed potatoes?
Hi Magda,
I personally wouldn’t do that, but if that is something you might enjoy then feel free!
I hope you love this recipe!
Delicious! I used Tuscan kale and served with sour dough bread. Will definitely make again!
Hey Lisa,
Thank you so much for giving this recipe a try and sharing your thoughts, so happy it worked for you!
Yummmm
Thanks so much, Sonya!
Do the beans get drained or is the liquid also used?
Hi Amy,
You can drain the beans:) I hope you love this recipe!
I added Italian sausage to this and it was fantastic! Great flavor!
Hey Leigh,
Great idea to add sausage to this soup! Thanks for making it and your feedback! Have a great week ahead!
Ridiculously delicious! Enjoying on 26° day with a glass of Sauvignon Blanc and warm French bread! Tieghan, you rock!
Thanks so much, Barb:) Sounds like the perfect evening! Thanks for making this recipe!
Happy New Year Tieghan! Your recipes are so inspiring- this soup is perfect fora chilly winter evening. I love the coziness of soup and this one is flavorful & filling.
Thanks so much for your kind message, Jill! Love to hear this soup was enjoyed! Have a great week ahead!
Made this tonight as I had kale to use up and we all love it !
Warm and comforting, cheesy goodness too!
Served with cheese biscuits which were perfect for this cold night! Yummy!
Thanks so much, Susan! I appreciate you making this recipe and your comment, so glad to hear it was enjoyed!
Love it thank you for sharing
Thanks so much, Jeannette!