Creamy White Bean Lemon Pesto Orzo Soup

• servings: 6 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 tablespoon extra virgin olive oil

1 shallot, chopped

4-6 cloves garlic, smashed

red pepper flakes

2 tablespoons salted butter

2 cups dry orzo pasta

6 cups low sodium chicken or vegetable broth

1 can white beans

kosher salt and black pepper

1/2 bunch kale, finely shredded

1/2 cup basil pesto

1/2 cup whole milk or canned full fat coconut milk

1 cup grated parmesan cheese

zest and juice of 1 lemon

Directions

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!

Nutrition

• Calories: 1331 kcal