Description
A bright, cozy, and full-of-flavor soup that brings comfort with a fresh citrusy twist perfect for any season!
Ingredients
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1 can cannellini beans, rinsed and drained
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¾ cup dry orzo
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2 small carrots, chopped
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2 celery stalks, diced
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Juice and zest of 1 fresh lemon
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1 tsp dried thyme
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½ tsp Italian seasoning
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½ tsp red pepper flakes (adjust to taste)
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1 tsp olive oil
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6 garlic cloves, minced
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1 small onion, finely diced
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2 bay leaves
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1 sprig fresh rosemary (or ½ tsp dried rosemary)
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5 cups vegetable broth (preferably low sodium)
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2 tbsp coconut milk or vegan butter
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Salt and pepper, to taste
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¼ cup fresh parsley, chopped (for garnish)
Instructions
Heat 1 tsp of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, chopped carrots, and diced celery. Sprinkle a small pinch of salt to help the vegetables release moisture. Sauté for 5–7 minutes, stirring occasionally, until the onions are soft and translucent and the carrots have slightly softened.
Add the minced garlic to the pot. Cook for 1 minute, stirring frequently, until fragrant—be careful not to burn the garlic. Then stir in the dried thyme, Italian seasoning, and red pepper flakes. Let the spices bloom for about 30 seconds to enhance their flavor.
Add the rinsed cannellini beans to the pot along with the coconut milk (or vegan butter, depending on your preference). Stir well to coat the vegetables and beans evenly. This step begins to build the creaminess that gives this soup its rich texture without the need for dairy.
Slowly pour in the vegetable broth, stirring as you go. Add the bay leaves and the sprig of rosemary. Raise the heat to bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes. This allows the herbs and flavors to infuse the broth.
Stir in the dry orzo. Let the soup simmer for another 10–12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom. Once the orzo is tender, stir in the fresh lemon juice and lemon zest. Season with salt and pepper to taste. Remove the bay leaves and rosemary sprig.
Ladle the soup into bowls and top with a generous sprinkle of chopped parsley. Serve hot and enjoy every citrusy, creamy, herby bite!
Notes
This soup thickens as it sits, thanks to the orzo soaking up the broth. If you’re making it ahead of time or saving leftovers, you may need to add a splash of broth or water when reheating to bring it back to your desired consistency. You can also cook the orzo separately and add it to each bowl just before serving if you want to control the texture more closely.
For extra brightness, add an extra squeeze of lemon juice or a bit more zest just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 310 kcal
- Sodium: 420mg
- Protein: 12g
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