Lemon White Bean Orzo Soup

Lemon White Bean Orzo Soup becomes a new obsession with each sip!

It delivers the perfect balance of creamy coconut milk, hearty beans and that bright pop of lemon that wakes up taste buds.

When the weather turns chilly, this soup warms from the inside out.

The best part? It’s super adaptable. Swap proteins, play with herbs or make it vegan.

A secret trick takes this comfort bowl from good to absolutely crave-worthy.

Contents show

Ingredients

Recommended Tools

Making this bright and satisfying Lemon White Bean Orzo Soup is a breeze when you have the right tools on hand. These kitchen essentials will help you chop, simmer and create a delicious pot of soup with minimal fuss and maximum flavor.

Large Soup Pot:
A spacious pot with high sides gives you plenty of room to sauté vegetables and simmer all ingredients without overflow.
Chef’s Knife:
Essential for efficiently chopping carrots, onions, celery and mincing garlic cloves to the right size.
Wooden Spoon:
Perfect for stirring the soup regularly to prevent the orzo from sticking to the bottom of the pot.

Can Opener:
Helps you quickly open those cans of white beans and coconut milk without the struggle.
Measuring Cups:
Ensures you add exactly the right amounts of broth, orzo and lemon juice for a perfectly balanced soup.
Microplane Zester:
Makes it easy to get that fragrant lemon zest that gives this soup its bright, citrusy flavor.

Instructions

Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Toss in your 2 chopped medium carrots, 1 chopped medium onion, and 2 chopped celery stalks with a pinch of salt. Let them dance together for about 5-6 minutes until they’ve softened up nicely!

Next, add 4 minced garlic cloves and cook just until they become fragrant – about a minute. Trust me, you’ll know when it’s ready when that amazing garlic smell hits your nose!

Now’s the time to add your 2 cans of drained and rinsed white beans, 1 can of coconut milk, 1 teaspoon dried thyme, ½ teaspoon red pepper flakes (or more if you’re feeling spicy!), and 1 teaspoon Italian seasoning.

Pour in 6 cups of vegetable broth and drop in 2 bay leaves and a sprig of fresh rosemary. Bring everything to a gentle boil – we’re not racing here!

Once bubbling, add 1 cup of uncooked orzo pasta and cook for 10-12 minutes, giving it an occasional stir so nothing sticks to the bottom. The orzo will plump up beautifully as it cooks!

When your orzo is tender, take the pot off the heat and fish out those bay leaves and rosemary sprig – their job is done!

Now for the magic touch – stir in ¼ cup fresh lemon juice and 1 tablespoon of lemon zest. This bright citrus kick really makes the soup special!

Finish by sprinkling in ¼ cup of chopped fresh parsley and seasoning with salt and black pepper to taste. Give it one final stir and voilà – your Lemon White Bean Orzo Soup is ready to warm both your bowl and your soul!

Want it extra lemony? Don’t be shy about adding more juice or zest! And don’t forget to grab a crusty loaf of bread for dipping – you’ll thank me later!

Pro Tips

For a creamier texture without blending the entire soup, remove about 1 cup of the white beans before adding them to the pot, mash them with a fork, then stir them back in during step 5 with the lemon juice and zest to naturally thicken the broth.

Substitutions & Variations

This comforting soup can be adapted in numerous ways to suit different dietary needs preferences or whatever ingredients you have on hand.

Protein Boost: Add 2 cups of shredded rotisserie chicken or 1 pound of browned Italian sausage to transform this into a heartier main dish.

Grain Swap: Replace orzo with farro, barley or quinoa for additional nutritional benefits and a chewier texture.
Gluten-Free Version: Use gluten-free small pasta shapes or rice instead of orzo to accommodate those with gluten sensitivities.
Dairy Option: Substitute the coconut milk with heavy cream or half-and-half for a more traditional creamy soup base.

Herb Variations: Swap the herb profile with dill and mint for a more Mediterranean flavor or use cilantro and lime instead of parsley and lemon for a Southwestern twist.
Spice Adjustment: Replace red pepper flakes with smoked paprika for a smoky flavor without the heat or add a tablespoon of curry powder for an unexpected fusion variation.

Leftovers & Storage Tips

Now that you’ve explored all the delicious ways to customize this soup, let’s talk about what to do with any leftover goodness.

This soup keeps beautifully in the fridge for up to 4 days in an airtight container. Just know the orzo will continue absorbing liquid, so you might need to add a splash of broth when reheating.

Freeze portions for up to 3 months for a quick weeknight rescue!

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