Zesty Lemon White Bean Orzo Soup
A delightful soup bursting with flavor and refreshing zest, combining creamy cannellini beans, hearty orzo, and vibrant vegetables for a comforting meal.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 3/4 cup dry orzo Little pasta pieces that soak up all the delicious broth.
- 1 tsp olive oil For a rich depth that makes the base of this soup shine.
- 2 small carrots, chopped Introduces sweetness and warmth.
- 1/2 tsp red pepper flakes Adjust to taste for desired heat.
- 6 cloves garlic, minced Brings aromatic flavor to the dish.
- 1/4 cup fresh parsley, chopped For garnish and a bright herbal note.
- 2 stalks celery, diced Adds refreshing crunch.
- Juice and zest of 1 lemon Provides a burst of flavor.
- 1/2 tsp Italian seasoning A blend that evokes Italian cooking.
- 1 tsp dried thyme For an earthy and fragrant flavor.
- 1 sprig fresh rosemary or 1/2 tsp dried Adds robust flavor.
- 5 cups low-sodium vegetable broth Base for the soup.
- 1 small onion, finely diced A crucial aromatic base.
- 2 leaves bay leaves Infuses subtle complexity.
- 2 tbsp coconut milk or vegan butter Provides creamy richness.
- Salt and pepper To taste for overall flavor.
- 1 can (15 oz) cannellini beans, rinsed and drained Creamy beans offering protein and substance.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the diced onion, chopped carrots, and celery along with a pinch of salt. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Stir in the minced garlic, thyme, Italian seasoning, and red pepper flakes. Continue cooking for about 1 minute until the aroma of the spices fills your kitchen.
- Add the rinsed and drained cannellini beans and the coconut milk (or vegan butter) to the pot. Mix well, ensuring that everything is evenly coated.
- Pour in the vegetable broth and toss in the bay leaves and rosemary. Bring the mixture to a boil, then reduce heat to simmer for about 10 minutes.
- Stir in the orzo and let it cook for an additional 10–12 minutes, stirring occasionally until the orzo is tender.
- Stir in the lemon juice and zest. Season with salt and pepper to taste, and remove the bay leaves and rosemary.
- Ladle the soup into bowls and top each serving with a sprinkle of chopped parsley. Serve hot and enjoy!
Notes
To enhance flavor, consider adding nutritional yeast for a cheesy taste. If you prefer a thicker texture, let the soup simmer longer or reduce the broth slightly.