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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.
This was exactly what I wanted on a cold winter’s day. So comforting and delicious. Came together really easily too. I’ll definitely make it again.
Hey Pascale,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Love this soup so very much! My husband always asks me to make it and I do not mind because it’s so easy. Thank you for sharing this!
Hey Tanya,
Happy Sunday!!🌸 Thanks so much for making this recipe and sharing your review, I love to hear that it was a winner! xT
This is hands down my new favourite comfort food. I made it last week and I’m already making it again today. The flavours are amazing…. The lemon, the pesto!! Out of this world!!
Hey Pam,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
1331 kcal/serving? Is that a typo?
Hey Roni,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
Love easy and delicious recipes! This is my second time making it.
Hey there,
Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
I have made heaps of your recipes – I basically cook and bake exclusively HBH – and this is SO good. I’m hesitant to name it as number one (too hard to choose) but it is right up there!!!!!!!!
Hey Michaela,
Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Oh. My. Goodness!! How do you come up with winner after winner, Tieghan?? I made this soup just as written, using my homemade basil pasta from summer (frozen for occasions such as this)! Thank you for ALL of your delicious recipes! I have three of your cookbooks! Delicious!
Hey Kim,
Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! Thanks so much for your kind message:) ❄️
Hi! I have made this recipe many times and it has become a favorite. I plan to make it for company (up in Summit County this weekend :)) and wondering what you would serve with this as a side dish?
Thanks so much!
Hey Carolyn,
Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! I would do a big salad and some crusty bread! ❄️
This popped up on my insta and I had to make it! I used a nut free pesto and I used jasmine rice to make it gluten free. I love that I could even make this diary free by using coconut milk. I love love this recipe! Def adding this into the rotation. Thank you T! Xo
Hey Lindsey,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
Amazing Flavor!
Thanks so much Doris!!
Super yummy! I thought it would be heavy, based on the “cream” title but surprisingly clean and light. My husband prefers a meaty soup, so I added chicken sausages to the soup! I would definitely make this again!
Hey Monica,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
Very tasty and came together quickly for an easy Sunday meal prep! I didn’t have enough orzo so considered couscous or orchiette and ended up using orchiette and it was great. Mine came out thinner so looking forward to the leftovers.
Hey Ceci,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
Wow. So yummy!! Used coconut milk and I do agree with some other reviewers maybe half a cup less of orzo. Still 5 stars!!
Hey there,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx
I have made this recipe so many times. I have received so many compliments and requests for the recipe. It is always a hit. I make it as is, but sometimes I add another 1/2 can of white beans, and more broth and a whole can of coconut milk and it is always so amazing. Definitely add broth as indicated for leftovers. My kids even love this.
Hey Niki,
Happy Monday!! 💘 Thanks so much for making this recipe so often, I love to hear that it always turns out well for you! xx
Very good flavor, but entirely too much orzo was overwhelming and made it thick and heavy. I would use half what the recipe called for so it would be a soup consistency.
Hey Christine,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear you didn’t love it! xT
What is the nutritional information? My husband is on a low sodium diet. Thank you.
Hi there,
So sorry, I do not have that information available! Please let me know if I can help in any other way! xT