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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
This was delicious! When I made this, it turned out more like risotto than soup, but I could easily add more broth at the end if I wanted the latter. Today I am going to use the leftover orzo recipe as a side dish with pork tenderloin (might still have to add some broth when I reheat). YUM!!!
Hey Mary,
Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT
Unexpected snowstorm today, so soup sounded good. I had all the ingredients on hand except the kale, so I used some carrots to get a few veggies in.
This soup is delicious and creamy and really hits the spot on a cold day. Comes together very easily.
Hey Danette,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Wow!! I made this soup last night and I’m pretty sure it’s my new favorite soup. So light and crisp in flavor (thank you to the lemon) and not soupy with tons of broth. Absolutely loved it. I used store pesto and spinach, since that’s what I had on hand. My 2 year old eat two bowls. Will be making this again for a dinner party. So easy to make and something everyone will love. Thank you, Tieghan!!
Hey Chanel,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Absolutely delicious, so flavorful! Made the recipe as listed and it turned out perfect – my 4 year old even enjoyed it, thank you!
Hey Katie,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This recipe is so good! Highly reccomend making it. Yum!
Hey Corinne,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
So so delicious! Loved all of the flavors together, and it was simple to make.
The recipe sounded great until I got to the bottom and it said add1/2 cup of whole milk. I’m not a fan of milk. Also I never have any on hand.
I have got non-fat powdered milk, could I use that instead or can I just skip the milk?
Hi Linda,
I would just skip the milk:) Please let me know if you have any other questions. xTieghan
Hi Malinda,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This was delicious!!! I will definitely be making it again. So quick and easy but with complex flavors. I might need to add more broth next time because I can see why you say to add extra to the leftovers, but not a deterrent from the recipe whatsoever.
Hi Megan,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This was delicious! It was easy to make and I followed the recipe exactly and wouldn’t change a thing.
Hi Amy,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This soup was unreal!!!! Best ever!!! The flavors and texture was to die for!! I added some shredded chicken. Keep these recipes coming!!! Never made any of your recipes that wasn’t a hit !! You are a gifted chef!!!!
Hey Vanessa,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This Creamy White Bean Lemon Pesto Orzo Soup popped up on my Instagram and looked so yummy, I had to try it last night. Perfect for a wintry Michigan February dinner. And, because who wants to drive out in the dark and snow for an ingredient or two, I used what we had. So, onion for the shallot, and farro for the orzo. But, wow! It was so good! And easy. And quick. The lemon zest/juice really brightened it up. Definitely a keeper!
Hey Peter,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Something simple to make but complex with flavor! I didn’t have white beans so I subbed them for mushrooms and really liked it.
Thanks for sharing as always 🙂
Hey Britt,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks sos much for making it! xTieghan
I’m making the soup right now. Quick question do I drain and rinse the beans?
Hi Paula,
Yes, you will want to drain the beans. Please let me know how the recipe turns out, I hope you love it! xTieghan
This was a hit for my household. The parm grind was key and I added mushrooms and additional seasoning like thyme, basil, rosemary, and paprika.
Hey Kat,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
Substituted beans for shredded chicken, my family devoured this. Will be in our regular meal rotation for sure. Amazing!!
Hey Tracey,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
Leftovers are now pretty thick. Would you add more broth when you reheat?
Hi Francine,
Yes, you can totally do that:)
If I want vegan- what do you recommend instead of butter?
Hey Amy,
I would use ghee or more olive oil in place of the butter. Please let me know if you give the recipe a try, I hope you love it! xTieghan