Next Post
Bang Bang Shrimp Tacos with Fried Avocado.
This post may contain affiliate links, please see our privacy policy for details.
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.
This was amazing!! The lemon makes the soup taste fresh and elevates all of the other flavors.
Hi Julia,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
Fabulous!!!!! I used twice the amount of garlic but changed nothing else.
Hi Rosemary,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
This was amazing!! I made it for friends and everyone loved it. And they’d tell me honestly if it wasn’t good. I’ve made it several times and love it!
Hi Liz,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
Can you sub orzo for white rice as a GF option? Or do you suggest cooking the rice separately then adding it?
Hi Emily,
Yes, I would cook the rice separately and then add to the soup. I hope you love this recipe, please let me know if you give it a try!! xTieghan
Amazing!!! Added cooked chicken, some shredded carrot and subbed half and half for the coconut milk (didn’t have any). This was SO good, wow!
Hey Erin,
Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT
Im not generally a commenter, but darn. This was DELICIOUS! We eat your Cauli Mac and Cheese once a month, so I was so happy to see a lighter one pot pasta to try. I has all of the ingredients in my pantry already, and used a frozen kale/chard/spinach blend. It was perfection. Vegetarian and kid friendly! Thank you and keep these great meals coming!
Forgot the stars!
Thanks again Dana!!
Hey Dana,
Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT
So good! I added chicken because my family, like Creighton, insists on meat for dinner.
Hi Jennifer,
Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT
Super simple and a whole lotta flavor!!!
This was a great quick after work recipe that I’ll defiantly be adding to the rotation. I loved all the fresh flavors and it’s creaminess.
Hi Mandy,
Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT
This was delicious! Shared within a few coworkers who asked for the recipe. I used coconut milk and sprinkled fresh dill on top! The lemon zest was so fresh!
Hi Barb,
Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT
This was perfect for the cold weather we had today! I had to stop myself from eating more, even my 10 month old enjoyed it. Excited to have the leftovers. ?
Hi Katelyn,
Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! xx
Oh my gosh this was DELICIOUS! I doubled the recipe and add one can of garbanzo beans and one can of great northern beans + 1 pound of ground sweet Italian sausage. Also substituted 1 cup of white wine for a bit of the chicken broth….. Will become a new winter favorite!
Hi Kendra,
Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! xx
When you add the stock and bring to a boil, do you turn down to a simmer when you add the beans and kale? It doesn’t say in the recipe. Thanks.
Hi Patrick,
Yes, you can then reduce from a boil to a simmer. Please let me know if you have any other questions, I hope you love it!! xTieghan
This is so amazing!! I replaced the pasts with some wild rice (made the separately in the Instant Pot and added the precooked rice into the soup). It is SO GOOD!!! Love the lemon! Thank you!
Hi Kim,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan
This is so easy and delicious. I added shredded chicken as suggested in other reviews. I will definitely be making this again!
Hey there,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan
Go make this!!!! Hardly any prep if you use store bought pesto. I doubled the beans because my Kale expired. Excellent!
Hi Kim,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan