Creamy White Bean Lemon Pesto Orzo Soup 


Creamy White Bean Lemon Pesto Orzo Soup

5 from 1 vote
Prep Time 30 mins
Course Soup
Servings 8


  • dutch oven


  • 5 tbsp extra virgin olive oil divided
  • 4 shallots chopped
  • 12 cloves garlic minced
  • 2 tsp red pepper flakes
  • 16 oz dry orzo pasta
  • 8 cups low sodium chicken broth
  • 2 cans white beans rinsed
  • kosher salt and black pepper
  • 6 oz chopped kale
  • 1 cup basil pesto
  • 1 can low-fat coconut milk
  • 1 cup grated parmesan cheese
  • juice of 2 lemons


  • Heat 1 tablespoon of 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.
  • Add remaining 4 tablespoons of olive oil and 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. Simmer 8-10 minutes until the orzo is al dente, stirring often (it should become creamy).
  • Stir in the pesto, coconut milk, parmesan, and lemon, cook another few minutes until warmed through.
  • Divide the orzo and broth among bowls and add additional parmesan and black pepper.
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