Imagine a soup that transports you straight to the sun-drenched coastlines of Italy with just one spoonful! This White Bean Lemon Pesto Orzo Soup is not just another recipe – it's a culinary adventure that combines creamy white beans, zesty lemon pesto, and perfectly cooked orzo in a symphony of flavors that will make your taste buds dance. Whether you're looking for a quick weeknight meal or a comforting dish to warm your soul, this recipe promises to be your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 1 can white beans, drained
- 4 cups vegetable broth
- 1 cup spinach, chopped
- 1/4 cup lemon pesto
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- In a large pot, heat vegetable broth over medium-high heat until it reaches a gentle boil.
- Add orzo pasta to the boiling broth, stirring occasionally to prevent sticking. Cook for approximately 8-10 minutes until orzo is al dente, stirring occasionally.
- Drain and rinse white beans, then add them to the pot with the cooking orzo. Reduce heat to medium.
- Stir in lemon pesto, mixing thoroughly to distribute evenly throughout the soup. The pesto will add a bright, tangy flavor to the broth.
- Add chopped spinach and let it wilt into the soup, which should take about 2-3 minutes. The spinach will add color and nutritional value.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Remove from heat and let the soup rest for 2-3 minutes to allow flavors to meld together.
- Ladle soup into serving bowls and garnish with freshly grated Parmesan cheese on top.
- Serve hot, optionally with a slice of crusty bread on the side for a complete meal.
Tips
- Pasta Perfection: Cook orzo just until al dente to prevent mushiness. The pasta will continue to absorb liquid while in the soup.
- Pesto Power: Use homemade or high-quality store-bought lemon pesto for the most vibrant flavor. The lemon adds a bright, fresh note that elevates the entire dish.
- Bean Tip: If using canned beans, always rinse them thoroughly to reduce sodium and remove any metallic taste.
- Spinach Hack: Add spinach at the very end to preserve its vibrant green color and nutritional value. Overcooking will turn it dull and reduce its nutrients.
- Cheese Matters: Freshly grated Parmesan makes a world of difference. Avoid pre-grated cheese for the best flavor and texture.
- Make-Ahead Magic: This soup tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and meld overnight.
- Customize Your Soup: Feel free to add other vegetables like diced carrots or zucchini for extra nutrition and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 10g
Saturated Fat: g
Cholesterol: 5mg
