I’m so excited to share one of my favorite comfort foods with you today! White Bean Lemon Orzo Soup has been my go-to recipe whenever I need a quick, satisfying meal that doesn’t skimp on flavor.
The creamy white beans and tender orzo create the perfect base, while the bright lemon notes add a refreshing twist you won’t find in ordinary soups.
Once you try this combination of zesty citrus, hearty beans and chewy pasta, you’ll wonder why this soup hasn’t been in your regular rotation all along!
Ingredients
- Olive oil
- Onion
- Garlic cloves
- Orzo pasta
- Low sodium chicken broth
- Low sodium vegetable broth
- White beans
- Basil pesto
- Lemon
- Parmesan cheese
- Salt
- Pepper
- Spinach
- Kale
Recommended Tools
Having the right kitchen tools on hand will make creating this White Bean Lemon Orzo Soup so much easier and more enjoyable. These kitchen essentials help you prep, cook and serve this creamy, lemony soup with minimal fuss so you can focus on the delicious flavors.
- Large Soup Pot:
A good-sized pot gives you plenty of room for sautéing ingredients and simmering the orzo without overflow.
- Wooden Spoon:
Essential for stirring the orzo frequently to prevent it from sticking to the bottom of the pot.
- Measuring Cups:
Helps you accurately measure the orzo, broth and other ingredients for consistent results every time.
- Microplane Zester:
Perfect for getting that bright lemon zest that adds a pop of citrus flavor to the soup.
- Can Opener:
Makes opening the can of white beans quick and simple with no fuss.
- Chef’s Knife:
Makes quick work of dicing onions, smashing garlic cloves and chopping any optional greens you might add.
Instructions
First, grab a large pot and heat 2 tablespoons of olive oil over medium heat. Toss in your diced small onion and 4-6 smashed garlic cloves. Let them dance around in the oil until they’re soft and fragrant – your kitchen will smell amazing already!
Once your onions are translucent, add 2 cups of dry orzo pasta to the pot. Give everything a quick stir to coat the orzo in all that flavorful oil. Now pour in 6 cups of low-sodium chicken or vegetable broth and bring the mixture to a boil.
When it’s bubbling away, reduce the heat and let it simmer until your orzo is tender. Don’t wander off too far – you’ll want to stir occasionally to prevent the orzo from sticking to the bottom of the pot!
When your orzo is perfectly cooked, it’s time for the flavor explosion! Stir in one 15-ounce can of drained and rinsed white beans (cannellini or great northern work beautifully), 1/4 cup of basil pesto, and the juice and zest of 1 lemon.
Let everything heat through, allowing all those incredible flavors to mingle together. Take the pot off the heat and sprinkle in 1/4 cup of grated Parmesan cheese. Season with salt and pepper to your liking.
Want to add a nutritious boost? Throw in a handful of spinach or kale and let the residual heat wilt the greens. If your soup seems too thick (orzo loves to absorb liquid!), splash in some extra broth until you reach your desired consistency.
And for an extra-dreamy finish, try adding a splash of coconut milk or cream before serving. Your spoon will glide through this creamy, lemony, pasta-packed soup like a dream!
Pro Tips
Keep a careful eye on the orzo as it cooks and stir frequently, as this pasta shape tends to stick to the pot bottom and can quickly absorb too much liquid, turning your soup into a thick stew.
If the soup becomes too thick after sitting, simply revive it with an extra splash of warm broth when reheating for the perfect consistency.
Substitutions & Variations
The beauty of this comforting White Bean Lemon Orzo Soup lies in its adaptability to various ingredients and dietary preferences.
- Protein Power: Add shredded rotisserie chicken, Italian sausage or sautéed shrimp to transform this into a heartier meal.
- Grain Swap: Replace orzo with farro, quinoa or pearl barley for added nutrition and different texture.
- Mediterranean Twist: Mix in chopped sun-dried tomatoes, olives and crumbled feta instead of Parmesan for a Greek-inspired variation.
- Legume Options: Substitute chickpeas or navy beans for white beans to change up the flavor profile and texture.
- Spice Boost: Add red pepper flakes, smoked paprika or Italian seasoning to enhance the aromatic base.
- Gluten-Free Version: Use gluten-free small pasta shapes or rice instead of orzo and ensure your broth and pesto are certified gluten-free.
Leftovers & Storage Tips
Because this soup tastes even better the next day, you’ll want to know exactly how to store those precious leftovers properly!
Store your cooled soup in airtight containers in the fridge for up to 4 days.
Just know the orzo will continue absorbing liquid, so add a splash of broth when reheating!
For longer storage, freeze portions for up to 3 months—just thaw overnight before warming up.
Try Tonight!
Creamy White Bean Lemon Pesto Orzo Soup
A comforting, creamy soup featuring orzo pasta, white beans, and bright lemon pesto flavors.
- 2 tbsp olive oil
- 1 small onion, diced
- 4-6 cloves garlic, smashed
- 2 cups dry orzo pasta
- 6 cups low sodium chicken or vegetable broth
- 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
- 1/4 cup basil pesto
- Juice and zest of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: spinach or kale for added greens
- Heat olive oil in a large pot over medium heat; sauté onion and garlic until softened.
- Add orzo and broth; bring to a boil, then simmer until orzo is tender, stirring occasionally.
- Stir in white beans, pesto, lemon juice, and zest; cook until heated through.
- Remove from heat; stir in Parmesan cheese and season with salt and pepper.
- If using, add spinach or kale and wilt briefly before serving.
