Description
Discover how to make a delightful Creamy White Bean Lemon Pesto Orzo Soup that combines zesty lemon and rich pesto flavors, perfect for a comforting, gourmet meal.
Ingredients
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 shallot, chopped
- 4-6 cloves garlic, smashed
- Red pepper flakes
- 2 tablespoon (30 ml) s salted butter
- 2 cup (480 ml) s dry orzo pasta
- 6 cup (1440 ml) s low sodium chicken or vegetable broth
- 1 can white beans
- Kosher salt and black pepper
- 1/2 bunch kale, finely shredded
- 1/2 cup (120 ml) basil pesto
- 1/2 cup (120 ml) whole milk or canned full fat coconut milk
- 1 cup (240 ml) grated parmesan cheese
- Zest and juice of 1 lemon
Instructions
- Warm the extra virgin olive oil in a large Dutch oven set on medium-high heat. Toss in the chopped shallot, smashed garlic, and red pepper flakes, allowing them to cook until they release their aroma, approximately 5 minutes. Add the salted butter, followed by the orzo, stirring until the pasta achieves a golden hue, around 1-3 minutes. Pour in the low sodium chicken or vegetable broth and increase the heat to bring it to a boil. Add kosher salt and black pepper for seasoning. Mix in the white beans and finely shredded kale, adding more salt and pepper if needed. If available, include a parmesan rind. Let it simmer for 8-10 minutes, stirring frequently, until the orzo is tender and creamy.
- Blend in the basil pesto, whole milk or canned full-fat coconut milk, grated parmesan cheese, and lemon zest and juice, cooking for a few more minutes until everything is thoroughly heated.
- Serve the orzo and broth into bowls, finishing with extra parmesan and black pepper. For an additional touch, consider garnishing with fresh dill, parsley, or basil.
Notes
- Maintain a watchful eye on the garlic while sautéing with shallots and red pepper flakes, stirring often.
- Let the salted butter fully melt before adding the orzo to enhance flavor absorption.
- Add the lemon juice slowly and adjust to taste to avoid overpowering the soup.
