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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 risotto. 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 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.
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.
Delicious! This one’s definitely going into the regular rotation. I used pearl couscous because that’s what I had on hand. I also subbed fresh baby spinach for the kale because that’s hard for me to find in Budapest.
Hi Lindsay,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan
Absolutely delicious! I used frozen spinach instead of kale and added it in towards the end and it was great. I really love the lemon and the spice from the crushed pepper! This will definitely be a new go-to.
Hey Chiara,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx
This dish is amazing! Super quick and easy to put together, so much flavor, and the leftovers are **exceptional.** Thank you for a fabulous recipe!
Hi Sarah,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx
This is so yummy and comforting!! Definitely a keeper – thanks for all your awesome recipes!!
Sorry I messed it up – 5 stars!
Thanks again Julie!!
Hi Julie,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xx
I could eat this again and again! Sooooo delicious.
Hi Annie,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xx
This was amazing! I will definitely make it again.
You use “bunch” as a measurement for kale in a couple receipes. How many cups are in a bunch?
Also, is the rind supposed to melt completely or should I take it out?
Hi Kara,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Sorry, I would say about 2-3 cups are in a bunch and no the rind does not completely melt:) xx
Thanks for inquiring about the measurements for a “bunch” of kale. I had the same question since I bought a bag of kale. Can’t wait to make this today.
So tasty! Loved it ?
Hi Alison,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xx
What would be a substitute for basil pesto?
Hi there,
The pesto really adds so much flavor here, I would say there isn’t a substitute for it. Please let me know if you have any other questions!! xTieghan
My family loved this recipe! So warm and comforting, I added mushrooms as well.
Hi Eva,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
This was a hit among my family tonight! Even my 4 and 2 year olds loved it! Thinking of adding chicken next time, however it’s certainly great without it. Thanks for the recipe! We plan on adding this one to our dinner rotation.
Hi Danielle,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
So good!! I loved this, and so did my two toddlers! I thought the lemon flavor was a tad strong but also our lemon was giant and I probably should have known to halve it. Thank you for the recipe, it’s a keeper for sure!
Hi Adrienne,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
I liked this recipe because it’s super creamy and flavorful – I would not call it a soup – more like an elevated mac and cheese consistency. And that’s just fine too.
Thanks so much for trying the recipe Jess!!
This was fantastic! Maybe one of my favorite soups ever! I did have to substitute the orzo because they didn’t have any at the grocery store I went to so I cooked wild rice before and added it instead. I also added a can of canned chicken but wow 10/10!
Hi Jenna,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
We enjoyed this soup though it almost had the consistency of risotto….which we loved even more. Terrific flavor but how can you go wrong with lemon, pesto and parm?. We did add in a chicken breast. Also super east to prep.
Hi Jana,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT
So, so delicious. We love all of your recipes we’ve made but recently have especially been loving the vegetarian options. My husband who prefers meat at most meals even loves this & three of my kids asked for seconds. Thank you! ?
Hi Taylor,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan