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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.

Creamy White Bean Lemon Pesto Orzo Soup | halfbakedharvest.com

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.

Creamy White Bean Lemon Pesto Orzo Soup | halfbakedharvest.com

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.

Creamy White Bean Lemon Pesto Orzo Soup | halfbakedharvest.com

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.

Creamy White Bean Lemon Pesto Orzo Soup | halfbakedharvest.com

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!

Creamy White Bean Lemon Pesto Orzo Soup | halfbakedharvest.com

Looking for other quick recipes? Here are my favorites: 

Baked Sesame Orange Cauliflower

One Pot Stove-Top Mac and Cheese

25 Minute Chili Oil Egg Ramen

Skillet Chicken Adobo with Coconut Rice

Creamy Moroccan Tomato Soup

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!

@halfbakedharvest

creamy lemon orzo soup #soup #whitebean #pesto #soupseason #cozy #foodtok #onepotdinner #familyfavorite #familymeal

♬ Howl’s Moving Castle – Merry Go Round of Life – Vitamin String Quartet

Creamy White Bean Lemon Pesto Orzo Soup

Author: Tieghan Gerard
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.

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Ingredients

US Customary – Metric

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.
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This post was originally published on February 14, 2022
4.70 from 1066 votes (647 ratings without comment)

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Comments

  1. This was delicious! I tried to cut the calories down a bit so I used skim milk, half as much pesto and half as much oil and butter and it was still fantastic!

    Reply

  4. 5 stars
    Omg! So yummy! It was the perfect soup for a cold night. And the crunchy bread recommendation was perfect.

    Thank you ❤️

    Reply

  5. 5 stars
    This is delicious! The soup came together quickly and was an absolute flavor bomb. I used kale and a mix of chicken and veggie stock. My five year old came in the door and said WOW IT SMELLS GOOD. Both kids (5 and 6) gave it two thumbs up. I used about 1/8 tsp red pepper flakes to keep the heat moderate with serving to kids, then had extra red pepper flakes on the table for my husband and I. I opted for half and half as the cream and it worked beautifully. 5/5 – will make again! Served with crusty bread and caprese salad. YUM.

    Reply

  6. 5 stars
    This was Outstanding!! I did ADD more broth – 2 additional cups and I did not drain the beans. Cannot wait to make this again for company, VERY VERY Good!

    Reply

  8. 5 stars
    This soup was quick and easy to prepare and tasted delicious. Made this for 2 friends and they immediately asked for the recipe! Will definitely make again.

    Reply

  10. 5 stars
    This is my second recipe of yours I have made (fairly new here) and it was insanely easy and SOOO good. I followed the recipe as is and I did add a touch more broth and milk, but you are making me look pretty great with my husband, so thank you for great recipes!

    Reply

  11. 5 stars
    Made this last night and it was so delicious and creamy! I added some two chicken breast for some added but will definitely make this again

    Reply

  12. This was super simple and packed with flavor! My husband loved it and suggest I make it for his “bring a soup” on Friday at work. This is definitely one of my top favorite soups!

    Reply

  14. 5 stars
    I don’t mean to be dramatic, but this is THE BEST SOUP of all time. Lemony, creamy, delicious! It was so quick and easy to throw together and the flavors are incredible. Will definitely be adding to my rotation. I made it on Sunday for my lunches for the week and the longer it sat, the better it tasted and became more of a risotto. I am such a fan. Thanks Tieghan!

    Reply