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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! My husband insists he doesn’t like soup, which is insane to me, but he loved this! It has an avgolemono vibe to it, but the pesto takes it over the edge. Would be super easy to throw in added vegetables or shredded chicken, but it’s super hearty as is.
Hi Josie,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
My fav. I’m making this for the second time in 3 weeks tonight!! Love it! Reheats really well too.
Hi Sydney,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx
My family of 4 LOVED this recipe. My 13 year old asks me to make this often. It’s delicious and so easy!
Hey Aurea,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
Thank you Tieghan for this delicious recipe. I made it tonight for dinner and my family really enjoyed it. I am always looking for a delicious meatless recipe and this is one recipe that I will add to my regular dinner rotation.
Hey Elisa,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
Love this soup, made it 2x this week!!! So delicious and easy to make!!!
Hey Julie,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
Usually a so-called 20 minute recipe seems to take me 40 minutes but this truly is a fast and easy 20 that tastes warm and filling but also fresh and flavorful.
Hey Jenn,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT
Do you need to drain the can of beans for this recipe?
Hey Cassie,
Yes, drain the beans! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
This was delicious. I used rice instead of orzo and it was great, thank you.
Hi Annie,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! ? xx
This is a keeper! I added fresh baby spinach vs kale. How much red pepper flakes do you add, Tieghan? I realize it is to each person’s taste. I’m probably on the lighter side with a few shakes. Made it in my vintage Dutch oven. Delicious, highly recommend. Thank you!
Hey Christine,
Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! My family loves spice so I probably add a couple teaspoons. Have a great weekend:) xTieghan
Looking forward to making this today! Quick question, if I wanted to include chicken, how would you incorporate it into the recipe? Like would you recommend a specific seasoning or way to cook it? LOVE YOUR RECIPES!
Hey Danielle,
I would actually just shred chicken from a rotisserie chicken and add it at the end to warm through, I think that would work best! I hope you love the recipe! xx
A friend made this for me last night. Amazing! I have one question: how much shallot in tablespoons is “one shallot” (for purposes of this recipe)? I have ruined recipes time & again for not having a clearer sense of this. Thanks a million.
Hey Jeanne,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for making it! It really just depends on the size of the shallot, I would say about 1 tablespoon minced. ☘️xx
First, WOW. Very delicious dish that I will be making again, and again and again. Always impressed and delighted with the unique flavors of your recipes. Also, this recipe is wonderfully simple, easy, and quick.
Hey Melissa,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
This was so simple and SO delicious! Thank you for the recipe!
Hey Dani,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
Beautiful soup! Very unique taste: fresh, bright and zesty. I love it. My only request would be the exact measurement of the kale.
Hi Adam,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! About 2-3 cups of kale. ☘️Tieghan
I needed a quick soup for a cool late winter dinner and this was not only quick and easy but absolutely delicious! Thank you for another wonderful recipe.
Hi Margie,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
Super easy, so delicious. I used spinach and garlic scape pesto as that’s what I had on hand. Definitely making again. Not sure I would ever make with coconut milk as I feel it would be to it’s detriment.
Hey there,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan