Name: Zesty Lemon White Bean Orzo Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 can cannellini beans, rinsed and drained; ¾ cup dry orzo pasta; 1 small onion, finely chopped; 2 small carrots, chopped; 2 celery stalks, diced; 6 garlic cloves, minced; 5 cups low-sodium vegetable broth; 2 tbsp coconut milk or vegan butter; Juice and zest of 1 lemon; 1 tsp dried thyme; ½ tsp Italian seasoning; ½ tsp red pepper flakes (optional); 2 bay leaves; 1 sprig fresh rosemary (or ½ tsp dried); 1 tsp olive oil; Salt and pepper, to taste; ¼ cup fresh parsley, chopped (for garnish)

Description

This Zesty Lemon White Bean Orzo Soup is a vibrant and comforting dish perfect for any day.

Ingredients

Scale

1 can cannellini beans, rinsed and drained
¾ cup dry orzo pasta
1 small onion, finely chopped
2 small carrots, chopped
2 celery stalks, diced
6 garlic cloves, minced
5 cups low-sodium vegetable broth
2 tbsp coconut milk or vegan butter
Juice and zest of 1 lemon
1 tsp dried thyme
½ tsp Italian seasoning
½ tsp red pepper flakes (optional)
2 bay leaves
1 sprig fresh rosemary (or ½ tsp dried)
1 tsp olive oil
Salt and pepper, to taste
¼ cup fresh parsley, chopped (for garnish)

Instructions

In your pot, warm up the olive oil over medium heat. Introduce the finely chopped onion, diced carrots, and celery with just a sprinkle of salt to enhance their natural flavors. Let these vegetables sauté for about 5 to 7 minutes, stirring occasionally, until they become soft and slightly translucent.
Add the minced garlic into the pot, stirring quickly to prevent burning. As it begins to release its aroma (around 1 minute), incorporate the dried thyme, Italian seasoning, and, if using, the red pepper flakes.
Next, stir in the drained cannellini beans followed by your choice of coconut milk or vegan butter.
Pour in the vegetable broth, ensuring the beans are submerged. Add the bay leaves and fresh rosemary, then bring to a rolling boil. Once boiling, reduce the heat and let it simmer for about 10 minutes.
Carefully add the orzo to your soup, stirring occasionally to prevent sticking and simmer for another 10 to 12 minutes.
Turn off the heat and stir in the lemon juice and zest. Adjust with salt and pepper to suit your taste.
Serve your soup hot, ladeling it into bowls and garnishing generously with fresh parsley.

Notes

Opt for high-quality vegetable broth to enhance the soup’s depth of flavor. If storing leftovers, you may need to add extra broth when reheating as the orzo tends to absorb liquid over time.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup

Nutrition

Calories: 220 kcal
Sodium: 400 mg
Protein: 9 g