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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
Hi!! What kind of pesto should I look for for this recipe? Which one do you use!? Thank you, Lisa
Hi Lisa,
I typically like to use homemade pesto, but this one is great too:
http://l.thrv.me/HBH2942-kitchen-love-basil-pesto-sauce
Please let me know if you have any other questions! xTieghan
This was my first attempt at a Halfbaked Harvest recipe and it truly was a hit! I wanted a little brothier soup so I used 1.5 cups of orzo, instead of 2 as the recipe calls for. The soup was still plenty creamy and thick. It was a hit on this chilly Sunday evening. My husband kept commenting that for a soup that cooked so quickly, it was full of rich flavor and deliciousness. Thank you!!
Hi Liz,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
Loved this recipe! Had to make some substitutions and definitely skipped the salt because the parm and pesto were enough for me. Wishing I had shredded chicken to throw in. Reminds me a bit of avgolemmono. Loved how simple but delicious it is. My substitutions were yellow onion for shallots, spinach for kale, chickpeas for white beans, and 2 percent and half and half for whole milk. Also no fresh lemons so used store bought Lemon juice. Still so tasty!
Hi Michelle,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
BOTH kids loved it and my 4 yr old requested I “make it 100 more times.”
Thank you!
Hi Lisa,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
This is insanely good! My 7 year old said it is her new favorite recipe! I have added it to our bi-weekly rotation for a while. I’m addicted! It didn’t stay soup for long before it was that creamy risotto-esque thing. Oh so good.
Hey Sera,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
Amazing recipe! I had corn on the cob in my fridge so I cut the fresh corn off the cob and added it. It added a great sweetness and crunch!! It would be great just as is, will definitely be making again.
Hey Anna,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
Very yummy! Had to make a few substitutions and it still got rave reviews! When I went to make this, I found that my pesto was moldy so I used a whole bunch of dried basil, and some Parmesan in olive oil and it was still good! Would be more flavorful with better pesto I’m sure haha
Hey Kristen,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
This was easy and awesome! I added shredded chicken for extra protein. Perfect flavorful leftover too.
Hey Lisa,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
Loved everything about this dish! Creamy comfort food with bright lemon zing. Yum. It’s a keeper.
Hey Lori,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
Simply fabulous!
Hey Karen,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
Another winner in my book. But between the pesto and the parm I would go easy on the additional salt. Very comforting soup for a nice crisp day. Thank you again for sharing your yummy recipes!!
Hey there,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
I made this a few nights ago, and we LOVED it! My 10 year old said it’s one of his favorites! It’s so simple and easy and packs so much flavor. Thank you, Teighan!
Hey Marie,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
I followed your recipe exactly as written only substituting personal preference of spinach instead of kale. This is a wonderful recipe Teighan. Easy and quick to make and oh so tasty! Thank you as always for sharing your creativity and inspiring recipes.
Hey Mary,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
There is good and then there is this…simply delicious. I did add some shredded rotisserie chicken for my meat loving family and it hit the mark for my hubby and kids on this cold, blustery winter night. This recipe definitely makes it to my HBH remake list.
Hey Tina,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
If this is the last thing I ever eat, that will be fine with me. This one swung for the fences and beyond. (Made my own pesto too)
The only thing I would change is to use half the orzo. It takes up too much room (and broth).
Hey Mary,
Happy Sunday!! Lol Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan