Yineke Family
Creamy White Bean Lemon Pesto Orzo Soup
6 servings
servings5 minutes
active time20 minutes
total timeIngredients
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
Serving Size
-
Calories
1331 kcal
Total Fat
-
Saturated Fat
-
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
-
Total Carbohydrate
-
Dietary Fiber
-
Total Sugars
-
Protein
-
6 servings
servings5 minutes
active time20 minutes
total time