Description
A comforting and creamy white bean lemon pesto orzo soup, combining tender orzo pasta, nutritious kale, and white beans in a flavorful broth enriched with basil pesto, Parmesan cheese, and bright lemon zest and juice. This hearty soup is perfect for a cozy meal, delivering a delicious balance of creamy, tangy, and savory flavors with a vibrant herbal finish.
Ingredients
Scale
Soup Base
- 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
Pasta and Greens
- 2 cups dry orzo pasta
- 1/2 bunch kale, finely shredded
Finishing Ingredients
- 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
- Sauté Aromatics: Heat the extra virgin olive oil in a large dutch oven over medium-high heat. Add the chopped shallot, smashed garlic cloves, and red pepper flakes. Cook while stirring occasionally until fragrant and shallots have softened, about 5 minutes.
- Toast Orzo: Add the salted butter to the pot, then stir in the dry orzo pasta. Cook for 1-3 minutes until the orzo turns golden, stirring frequently to prevent sticking and to evenly toast the pasta.
- Add Broth and Seasoning: Pour in the low sodium chicken or vegetable broth and bring the mixture to a boil over high heat. Season with kosher salt and black pepper to taste. If available, add a Parmesan rind to infuse extra flavor.
- Simmer with Beans and Kale: Stir in the drained white beans and finely shredded kale. Continue to simmer for 8-10 minutes, stirring often, until the orzo is al dente and the soup becomes creamy.
- Incorporate Finishing Ingredients: Reduce heat to medium-low. Stir in the basil pesto, whole milk (or coconut milk), grated Parmesan cheese, lemon zest, and lemon juice. Cook for a few more minutes until everything is warmed through and well combined.
- Serve: Ladle the soup into bowls. Optionally, garnish with additional Parmesan cheese, freshly ground black pepper, and fresh herbs such as dill, parsley, or basil for added brightness and aroma.
Notes
- You can substitute vegetable broth for a vegetarian or vegan option, but omit Parmesan or use a vegan cheese alternative for full vegan compliance.
- Using the Parmesan rind while simmering the soup intensifies flavor but can be omitted if unavailable.
- For a dairy-free version, use canned full fat coconut milk and omit Parmesan or replace with nutritional yeast.
- Make sure not to overcook the orzo to maintain a pleasant bite (al dente).
- Fresh herbs at the end elevate flavor and add freshness to the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: creamy white bean soup, lemon pesto soup, orzo pasta soup, kale soup, vegetarian soup, comfort food, Mediterranean soup
