White Bean Orzo Soup with Pesto
Creamy white bean orzo soup with kale pesto and lemon. An easy weeknight soup that’s ready in 30 minutes. Healthy and delicious!
I love an easy bean soup recipe and this creamy white bean orzo soup is one of them. Sauté some aromatics (onion, garlic, celery, carrot) then add in white beans, orzo and kale until tender, then top the whole thing off with a quickie kale pesto.
With 9 grams of fiber and 16 grams of protein per serving, this bean orzo soup is so satisfying and easy– I love it with a big squeeze of fresh lemon juice on top before serving and some shaved parmesan cheese, but it’s also great completely dairy-free.
See below for more details and tips, or head to the full recipe at the bottom.
Ingredient Notes
- Olive oil: Use a good-quality extra-virgin olive oil for the pesto. My favorite brands are Kosterina and California Ranch Olive Oil.Â
- Orzo: Orzo is a small, rice-shaped pasta that cooks quickly and gives this white bean orzo soup its creamy, comforting texture. If you want more fiber or protein, you can use a whole-wheat version or legume-based orzo, like Banza.
- White beans: Cannellini or great northern beans work best for their creamy texture and mild flavor.
- Kale: Lacinato (dinosaur) kale is ideal here because it’s more tender and slightly sweeter than curly kale. If using curly kale, then remove the tough stems and chop it finely so it softens easily in the soup. Pre-chopped bagged kale can also work in a pinch, just give it a quick chop before adding.
- Cashews: I use raw, unsalted cashews to create the creamiest pesto. You can usually find raw cashews in the bulk section, natural foods aisle, or at stores like Trader Joe’s (I think they have the best price on cashews!) If your blender isn’t very powerful, you can soak them in hot water for 10–15 minutes before blending.
- Lemon: Fresh lemon juice and zest help to brighten the pesto. Bottled lemon juice won’t give the same fresh flavor; if you don’t have fresh lemon juice then I’d recommend adding in a little red wine vinegar instead at the end. Lemons that feel heavy for their size will be the juiciest.
- Garlic: Fresh garlic gives the best flavor in both the soup and pesto. Pre-minced jarred garlic can work in a pinch, but the flavor is milder and I prefer to use fresh cloves.
- Broth: Use a flavorful vegetable broth you enjoy drinking on its own. Since this is a simple soup, the broth makes a big difference. I use Better than Bouillon concentrate!
- Parmesan (optional topping): A little grated Parmesan adds a salty, umami finish. If keeping the soup fully plant-based, use a good vegan Parmesan (like this cashew-based one) or a homemade parmesan cheese.
How to Make (Step by Step Photo Directions)
Step 1: Sauté the Aromatics
Heat the olive oil in a dutch oven or soup pot, then add the onion, garlic, and a pinch of salt. Add the carrots and celery and cook until vegetables are tender, about 10 minutes. This is the part that builds so much flavor for this soup, so make sure to allow the vegetables to reduce and caramelize.
Step 2: Add the Orzo
Add the orzo and cook a few minutes in the vegetables to allow the orzo to become golden and toasted, taking care not to burn. Then, add in the white beans and bring to a boil. Reduce heat to low and simmer until the orzo is tender. I like to add the kale once the mixture has been brought to a boil so it’s nice and tender by the time the orzo is cooked through.
Step 3: Make the Kale Pesto
While the vegetables and orzo are cooking, make the kale pesto. Add the ingredients to the base of a food processor (kale, cashews, garlic, lemon zest/juice, salt) and pulse until very finely chopped.
With the motor running, add the olive oil and puree until a pesto forms. Taste, adjusting for salt and lemon juice. This is the base of much of the flavor in this white bean orzo soup recipe, so you want to make sure the pesto really packs a flavor punch– adjust here, but also know that the soup is also salty!
Step 4: Stir in Pesto and Serve
Stir most of the pesto into the soup, reserving some for topping later. I usually do about 2/3 of the pesto into the soup as I like extra for swirling in. Taste, then serve. If your soup feels flat at all, add a little acid before adding salt! Most of the time, soup needs acid– like lemon juice or a splash of vinegar.
Divide into bowls, top with any reserved pesto and enjoy. I often like to add a little more shaved parmesan cheese and red pepper flakes, but that’s optional!
Chef Tips for Success
- Sauté Aromatics: Build flavor from the start by sautéing the onion, carrot, celery and garlic before adding in anything else. This helps to create caramelized bits that flavor the entire soup.
- Toast the Orzo: Let the orzo toast in the olive oil for a minute or two, stirring as you go, to allow the orzo to toast before adding in the liquid. This adds in an additional layer of flavor.
- Use Tender Kale: Chop the kale before adding to the soup; I like using a tender kale, like lactinato kale in most of my kale recipes but especially soups with kale. Remove any tough kale stalks before adding.
- Adjust the pesto consistency: If the pesto seems too thick, add a tablespoon or two of warm water or broth until it reaches a creamy, spoonable texture.
- Balance with acid at the end: If you think your soup needs more flavor, add acid at the end instead of salt first. Most soups need acid to cut through the richness and balance saltiness! A final squeeze of lemon juice brightens the whole pot and keeps the soup from tasting heavy.
More Bean Soup Recipes
- Tuscan White Bean Soup
- Italian Farro Bean Soup
- Vegan Black Bean Soup
- Brothy Tortellini Soup with Beans
- Lemon Chickpea Orzo Soup
If you like this white bean orzo soup recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
White Bean Orzo Soup
Equipment
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, peeled and finely chopped
- 3 garlic cloves, minced
- 1 cup dried orzo
- 6 cups vegetable broth
- 1 15 ounce can white beans
- 2 cups chopped fresh kale
Kale Pesto:
- 3 tablespoons raw cashews
- 2 cups chopped kale
- 1 garlic cloves, roughly chopped
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 1/3 cup extra-virgin olive oil
Instructions
- Heat the olive oil in a dutch oven or soup pot. Add the onion, garlic, carrot and celery and a pinch of salt. Cook until the vegetables have softened and cooked, about 10 minutes.
- Add in the orzo, and cook for 2-3 minutes, stirring often until the orzo is slightly browned.
- Add the broth, beans and kale and increase the heat to high. Reduce heat to low then simmer for 8 minutes, until orzo is just tender.
- While the orzo is cooking, make the pesto.
- Place the cashews, kale, garlic, lemon juice, zest and salt in a food processor and pulse until very finely chopped. With the motor running, add the olive oil until a creamy paste forms.
- Stir 2/3 of the pesto into the soup, along with a little more lemon juice. Taste, adjust for seasoning if needed, then serve.
- To serve, divide soup into bowls, then top with remaining pesto. I like this with grated parm and red pepper flakes on top!