Zesty Lemon White Bean Orzo Soup
A comforting and vibrant soup made with creamy cannellini beans, tender orzo pasta, and a burst of zesty lemon, perfect for any occasion.
Servings: 6 servings
Calories: 250kcal
Ingredients
Main ingredients
- 3/4 cup dry orzo This small pasta is perfect for soup, providing a delightful chewiness to each bite.
- 1 tsp olive oil A heart-healthy fat that adds richness and depth to the flavors.
- 2 small carrots, chopped Earthy and slightly sweet, carrots add a pop of color and essential nutrients.
- 1/2 tsp red pepper flakes A hint of heat that elevates the overall flavor while still being family-friendly.
- 6 cloves garlic, minced Aromatic and savory, garlic brings warmth and character to the soup.
- 1/4 cup fresh parsley, chopped (for garnish) Fresh parsley adds a bright, green touch and a burst of freshness.
- 2 stalks celery, diced Crunchy and refreshing, celery provides texture and a lovely flavor contrast.
- 1 lemon Juice and zest of The star ingredient, offering a vibrant and refreshing zing that elevates the entire dish.
- 1/2 tsp Italian seasoning A mixture of herbs that brings an Italian flair and complexity to the flavors.
- 1 tsp dried thyme Earthy and aromatic, thyme enhances the comforting aspects of the soup.
- 1 sprig fresh rosemary or 1/2 tsp dried Rosemary adds a fragrant woodiness that complements the lemon beautifully.
- 5 cups low-sodium vegetable broth The base of the soup, which binds all the ingredients together in a savory way.
- 1 small onion, finely diced Sweet and aromatic, onions form the foundational flavor.
- 2 leaves bay leaves Adding depth and an aromatic touch that enhances the broth.
- 2 tbsp coconut milk or vegan butter Provides creaminess and richness without dairy.
- to taste Salt and pepper Essential seasonings to bring out the natural flavors of the ingredients.
- 1 can 15 oz cannellini beans, rinsed and drained Creamy and nutritious, these beans are the protein powerhouse of the soup.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Once shimmering, add the finely diced onion, chopped carrots, and diced celery. Sprinkle with a pinch of salt and sauté for 5–7 minutes until the vegetables are softened and fragrant.
- Stir in the minced garlic, dried thyme, Italian seasoning, and red pepper flakes. Cook for 1 minute, allowing the spices to become aromatic and infuse the oil with flavor.
- Add the rinsed and drained cannellini beans along with the coconut milk or vegan butter. Mix everything thoroughly to ensure the beans are well-coated and combined with the aromatic mixture.
- Pour in the vegetable broth, add the bay leaves and rosemary, and bring the soup to a vigorous boil. Once boiling, reduce the heat and let it simmer gently for 10 minutes, allowing the flavors to meld beautifully.
- Stir in the dry orzo and continue to simmer for an additional 10–12 minutes. Stir occasionally, ensuring the orzo is tender but still al dente. Once cooked, add the zest and juice of the lemon, and season with salt and pepper to taste. Remember to remove the bay leaves and the rosemary before serving.
- Ladle the soup into bowls, garnishing with freshly chopped parsley. Serve hot, enjoying the vibrant colors and aromas wafting from your delicious creation!
Notes
To enhance the flavor, consider roasting the carrots and celery in the oven with a drizzle of olive oil before adding them to the pot. For a creamier texture, blend a portion of the soup with an immersion blender before adding the orzo.