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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.

Creamy White Bean Lemon Pesto Orzo Soup | halfbakedharvest.com

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.

Creamy White Bean Lemon Pesto Orzo Soup | halfbakedharvest.com

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.

Creamy White Bean Lemon Pesto Orzo Soup | halfbakedharvest.com

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.

Creamy White Bean Lemon Pesto Orzo Soup | halfbakedharvest.com

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!

Creamy White Bean Lemon Pesto Orzo Soup | halfbakedharvest.com

Looking for other quick recipes? Here are my favorites: 

Baked Sesame Orange Cauliflower

One Pot Stove-Top Mac and Cheese

25 Minute Chili Oil Egg Ramen

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

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Calories Per Serving: 452 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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.
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Comments

  1. I am planning to make this but my husband is Vegan and has a citrus allergy. I will used plant based “butter” and coconut milk but any suggestions to replace the lemon?
    Thanks!

    1. Hey Dawna,
      I would just skip the lemon:) Let me know how the recipe turns out, I hope you love it!! xx

  2. 5 stars
    You did it again! Another great recipe! The creamy texture and the herbal flavors are wonderful! Because of a recipe I tried years ago that contained lemon, I thought I didn’t like lemon juice in soup. Maybe that was just a bad recipe… i loved it in your soup!

    1. Hey Karen,
      Happy Sunday!! I love hearing that this recipe was enjoyed, thanks a bunch for trying it out and sharing your feedback!! xTieghan

  3. Wow! This soup was so amazing and flavorful, especially on a cool spring night in Minnesota! It was a perfect vegetarian meal and nobody missed the meat.

    1. Hey Deb,
      Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan