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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.
Oh my goodness! This was amazing. It was thick enough for me to serve as a side dish with rotisserie chicken for dinner. Will add some more broth to what’s left to have soup for lunch.
Hey there! Thank you so much! So glad to hear you enjoyed the recipe! 🙂 xT
DELICIOUS!!! Very flavorful and packed with so many healthy nutrients (shhh – don’t tell my husband). Our dish was more of a pasta vs soup. I let the orzo soak up the broth, used spinach and added andouille chicken sausage for extra spice and protein. Thank you, as always, for bringing life into our weekly dinner routine.
Thank you so much! Always loveee to hear when a recipe is enjoyed! Have a great rest of your week! 🙂 xT
Thanks for always sharing your recipes ~ I always love your flavours. I am actually using this recipe as a side with chicken. I have let it sit a bit and the orzo has absorbed the liquid and it feels like a quick risotto. With the leftover’s for tomorrow for lunch I will add some broth and have soup. 🥣🩵 I will be adding this recipe to my rotation for easy tasty meals.
Hi Jennifer! Thank you SO much for trying out this recipe, I’m so glad you enjoyed it! xT
Does the can of beans need to be drained?
Yes, I would drain the can of beans! xT
This soup rocks! Packed with flavor and so easy to make! We used store bought basil pesto, and added fresh dill at the end. Such a great weeknight winter meal – Thank you!
Thank you sooo much Stacy! So glad you enjoyed this soup! 🙂 xT
I really loved the soup. I omitted the basil pesto and it still tasted great. The only issue I had is that the orzo soaked up the broth and it was more like a rice dish than a soup when I served it. Did that happen to anyone else? What should I do if this happens again?
Hi there! You could definitely cook the orzo separately and then add it in as you serve so that the orzo doesnt get soggy! xT
This recipe was amazing! I was cooking for a friend who is vegan, so I used the coconut milk substitution and it was perfect! She even loved it so much she asked me for the recipe. It was so easy to make too, 10/10
Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT
Absolutely delicious! Love the balance of flavors and the warmth of the dish. I used leftover rice and if cooked longer it would’ve seemed like a congee of sorts. 10/10 😊
Thank you so much for giving this recipe a try! So glad you enjoyed this recipe, Cole! xT
I don’t have a Dutch oven. Can you use a crockpot on high just less time?
Hi there! Yes, that should work well with this recipe! xT
can you explain how to use rice (and what grain) instead? i can’t eat gluten.
Hi Joy! I would just cook whatever rice you prefer before hand and then add it into the soup right before serving! xT
This recipe was delicious and came together quickly! We cooked up some Italian sausage because we wanted some extra protein and added it to the soup. It was really good and honestly the recipe is hearty without any meat.
Happy Friday! Thank you for trying out this recipe, and have a great weekend! xT
I made this tonight and it was DELICIOUS!! I highly recommend making this! I made mine with coconut milk and I used 2 cans of white beans (rinsed). It was incredible and my husband was amazed at how good it was!
Happy Friday! Thank you for trying out this recipe, and have a great weekend! xT
How would this turn out if I added shredded chicken? Has anyone tried?
Hi Caitlin! Yes, you could definitely add pre cooked shredded chicken to this! xT
I made this on our cold day today. I had everything except the pesto, so I left out the pesto, but it was still delicious. I also used half-and-half instead of whole milk. I made a simple olive oil bread to go with it, and it was amazing.
Hi Hannah! So glad you enjoyed this soup! xT
Just made this recipe for the fam and everyone loved it! The pesto and lemon really add a brightness to this dish. I added some extra chicken stock because we are a family of 6. I also used 2% milk mixed with heavy cream because it’s what I had on hand. So delicious. A great vegetarian meal and meatless dish for those of us trying to cut back. 👌🏼
Hi there! SO happy to hear you enjoyed this recipe! Thank you for trying it out, and have a cozy week! 🙂 xT
Is the calorie count for each serving of this soup actually 1331???
Another great Half Baked Harvest recipe! Great flavors, came together quickly, and very filling! Love it!
Thank you Betsy! Have an amazing week! xT