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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.
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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 rice stew. 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 chicken broth or veggie 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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Tieghan,
This soup is amazing! The only thing I did different was to substitute spinach for kale since I’m not a kale fan. I will definitely be making this again! Thank you for sharing!
Hi Laurie! I’m so so glad you enjoyed this recipe! Thanks for giving it a try! xT
Hi Tieghan, this looks amazing and I’m looking forward to trying this recipe! I’m wondering if it’s safe to portion the leftover soup and freeze it?
Hi Natalia! Yes, that should work just fine! xT
So I’ve made this twice. Amazing.
Thanks so much Kathryn! xT
Could you substitute quinoa for the orzo?
If so, any recommendations on how do so?
Thank you for all the delicious recipes!!
Hi Shannon! I haven’t ever tried this with quinoa before so I can’t say for sure! So sorry! xT
Sounds delicious! Do you think adding some shredded chicken would work when trying to get more protein in? Can’t wait to try it!
Hi there! Yes, shredded chicken would be yummy added into this recipe! xT
Made exactly as written and is fantastic!
Thank you so so much Kristin! xT
Favorite recipe of yours I’ve ever made.
Wow thank you SO much Caroline! Love to hear that! xT
Delicious!!! This soup is going to be on repeat this winter.
Thanks so much Amy! xT
I really want to try this for a potluck! Do you think I could make it the day before, without adding the orzo, and then the next day add the orzo while it’s heating up in a crock pot for a few hours?
Or, do you think it would be good enough to make it the night before and just add extra liquid the next day?
Hi Victoria! Yes, you could definitely make it the day before and then add the orzo once its warmed up! xT
This came out SO good and was so easy & quick to make.
My only complaint is that the orzo absorbed so much of the broth the next day there wasn’t any left. Next time I would maybe half the orzo or could it separately and add after.
Either way, 10/10 for this one! Light, delicious, and easy!
Hey Farren,
Amazing!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT
This was so good, hardy and comforting, and the lemon really shines through. I forgot to add dill and basil as toppings even though I had them. Didn’t miss them but will add to leftovers just to see how I like it better. Good easy and quick recipes that will be on repeat this winter! Thank you!
Hi Barbara,
Wonderful!! I love to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
I didn’t have kale but needed to try this recipe. It is really good! The lemon is a must.
Hey Cindy,
Happy Friday!! I am so glad to hear that this recipe was delish, thanks for trying it and your comment! xT
My current hyperfixation. I’ve eaten this almost every day for two weeks. I actually enjoy the thick, less soupy leftovers scooped onto crusty toast (though it’s also fabulous fresh, of course).
Thanks so much Lo!! Love to hear that you have been enjoying this recipe and I appreciate you making it! xT
Love! Should have made my own pesto for more of a kick. So cozy!
Hey Joy,
Awesome!! Love to hear that this dish was a winner, I appreciate you making it and your feedback! xx
Delicious! Today is my second time to make this recipe. Recipes comes together quickly with minimal cleanup. Leftovers definitely need a little more broth added, and I do so individually. Leftovers heat well in the microwave. This is another winner, and thank you, Tieghan.
Thank you so much for giving the recipe a try! Have a Happy Halloween! 🙂 xT