Name: Creamy White Bean Lemon Pesto Orzo Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon extra virgin olive oil; 1 shallot, chopped; 4-6 cloves garlic, smashed; Red pepper flakes, to taste; 2 tablespoons salted butter; 6 cups low sodium chicken or vegetable broth; Kosher salt and black pepper, to taste; 1 can white beans, drained and rinsed; 2 cups dry orzo pasta; 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

Introduction

This Creamy White Bean Lemon Pesto Orzo Soup is a comforting and vibrant bowl full of flavor and texture. With tender orzo, hearty white beans, fresh kale, and a bright lemon finish, it’s a perfect meal for any season. The pesto and parmesan add a rich creaminess that makes this soup feel indulgent yet wholesome.

A white bowl filled with creamy soup that has three main layers: a base layer of light green creamy broth, a middle layer of small pasta pieces mixed with white beans and greens, and a top layer of dark green herb dollops and large thin shavings of pale cheese sprinkled with ground black pepper. A silver spoon rests inside the bowl, held by a woman's hand wearing a gray sweater, and there is a piece of bread to the side on a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon extra virgin olive oil

1 shallot, chopped

4-6 cloves garlic, smashed

Red pepper flakes, to taste

2 tablespoons salted butter

2 cups dry orzo pasta

6 cups low sodium chicken or vegetable broth

1 can white beans, drained and rinsed

Kosher salt and black pepper, to taste

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

Step 1: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chopped shallot, smashed garlic, and red pepper flakes. Cook, stirring occasionally, until fragrant, about 5 minutes.

Step 2: Add the butter to the pot and stir until melted. Then add the dry orzo and cook, stirring frequently, until the orzo turns golden, about 1 to 3 minutes.

Step 3: Pour in the broth and bring the mixture to a boil over high heat. Season with kosher salt and black pepper to taste.

Step 4: Stir in the white beans and shredded kale. If available, add a parmesan rind for extra depth of flavor. Reduce heat and simmer for 8 to 10 minutes, stirring often, until the orzo is al dente and the soup becomes creamy.

Step 5: Stir in the basil pesto, milk, grated parmesan, lemon zest, and lemon juice. Cook for another few minutes until everything is warmed through and well combined.

Step 6: Ladle the soup into bowls. Top with additional parmesan cheese and freshly ground black pepper. Optionally, garnish with fresh dill, parsley, or basil for added brightness.

Tips & Variations

For a vegan version, use vegetable broth, substitute butter with olive oil or vegan butter, and replace parmesan with nutritional yeast.

If you like a thicker soup, reduce the broth slightly or add more orzo.

Try adding a parmesan rind while simmering to deepen the flavor.

Use coconut milk for a subtle coconut flavor and a dairy-free creamy texture.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like ditalini or acini di pepe work well as substitutes. Just adjust the cooking time to ensure the pasta is al dente.

Is it necessary to add the lemon juice and zest?

The lemon zest and juice brighten and balance the creamy flavors of the soup, but you can adjust the amount to taste or omit if you prefer a milder flavor.