Zesty Lemon White Bean Orzo Soup
A delightful dish bursting with flavor, this creamy, lemony soup combines tender orzo and hearty cannellini beans for a nourishing meal.
Servings: 6 servings
Calories: 300kcal
Ingredients
Base ingredients
- 1 small onion, finely diced Provides foundational flavor
- 2 small carrots, chopped Sweet and crunchy
- 2 stalks celery, diced Adds crunch and earthiness
- 6 cloves garlic, minced Enhances flavor
- 3/4 cup dry orzo Small pasta that absorbs flavors
- 1 can (15 oz) cannellini beans, rinsed and drained Adds creaminess and protein
Flavoring ingredients
- 5 cups low-sodium vegetable broth Flavorful base
- 1 tsp olive oil Healthy fat for depth
- 1/2 tsp red pepper flakes Adds heat
- 2 tbsp coconut milk or vegan butter Adds creaminess
- 1/2 tsp Italian seasoning Enhances flavor
- 1 tsp dried thyme Earthy tone
- 1/4 cup fresh parsley, chopped For garnish and flavor
- Juice and zest of 1 lemon Key flavor component
Seasoning
- 2 leaves bay leaves Adds depth of flavor
- 1 sprig fresh rosemary or 1/2 tsp dried Aromatic quality
- Salt and pepper to taste Essential for seasoning
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the finely diced onion, chopped carrots, and diced celery with a pinch of salt. Sauté these veggies for about 5–7 minutes, or until they’re soft and aromatic.
Add Flavor
- Stir in the minced garlic, dried thyme, Italian seasoning, and red pepper flakes, cooking for about 1 minute until the mixture is fragrant.
Mix in Creaminess
- Add the rinsed and drained cannellini beans along with the coconut milk or vegan butter. Mix everything thoroughly.
Simmering Time
- Pour in the low-sodium vegetable broth and add the bay leaves and rosemary. Once boiling, reduce the heat and let it simmer for about 10 minutes.
Cook the Orzo
- Add the dry orzo into the pot. Allow it to simmer for an additional 10–12 minutes, stirring occasionally until the orzo is tender.
Finish and Serve
- Stir in the lemon juice and zest. Season with salt and pepper to taste, then remove the bay leaves and rosemary sprig.
- Ladle the soup into bowls, garnish with chopped parsley, and serve it warm.
Notes
Customize with seasonal vegetables or increase lemon for zestier flavor. Blend part for creaminess. Store in airtight container for 3-4 days. Freeze soup base without orzo.