Creamy White Bean Lemon Pesto Orzo Soup
Serves 6
5 mins prep
15 mins cook
20 mins total
Kind of like creamy risotto, kind of like soup, wholesome and comforting...20 mins and so DELICIOUS!
tbspextra virgin olive oil
shallot, chopped
- clovegarlic, smashed
red pepper flakes
tbspsalted butter
cupdry orzo pasta
cuplow sodium chicken or vegetable broth
canwhite beans
kosher salt and black pepper
bunchkale, finely shredded
cupbasil pesto
cupwhole milk or canned full fat coconut milk
cupgrated parmesan cheese
zest and juice of 1 lemon
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!