This pesto orzo white bean soup is the fifth recipe in my Fall Soup Series! It’s so comforting, but not too heavy. It’s full of veggies, orzo, and some delicious flavorful pesto mixed in right at the end. Homemade pesto is delicious, but if you’re in a hurry, I love the Costo refrigerated basil pesto!
This soup is very customizable. It would be great with some shredded chicken if you want a protein. It would also be delicious with spinach or kale rather than arugula. I had some fennel on hand so I added some diced fennel to the soup and topped with the fennel fronds, but I think this soup would still work well without the fennel. Feel free top with the fresh herbs of your choice if you don’t use the fennel fronds.
Also, have you entered my Instagram giveaway to win a Le Creuset Deep Dutch Oven in the color of your choice? If not, make sure to head to my Instagram! What color are you choosing if you win?!
Be sure to check out the other soup recipes in my Fall Soup Series as well!
- Creamy Tuscan Chicken Orzo Soup
- Easy Tomato Soup
- Peanut Butter Miso Noodle Soup
- Chicken Tikka Masala Soup
If you try out this recipe, please rate/comment!
Pesto Orzo White Bean Soup
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 Fennel Bulb diced; I reserved the fennel fronds to serve
- Salt to taste
- 1 Shallot thinly sliced
- 4 cloves Garlic minced
- 1/2 tsp Red Pepper Flakes optional; adjust to taste
- 5 cups Broth chicken or vegetable
- 1 can White Beans I used a 15.5 oz can of Great Northern Beans; drained and rinsed
- tsp Black Pepper to taste
- 3/4 cup Orzo uncooked
- 1/2 Lemon additional to serve
- 1/2 cup Basil Pesto homemade or store bought
- 3 cups Arugula can also use spinach or kale
- Parmesan Cheese freshly grated to serve
Instructions
- Heat olive oil in a Dutch Oven or large pot over medium heat. Add the diced fennel and cook for 5 minutes until softened, stirring occasionally. Season with a pinch of salt. Add the shallot, garlic, and optional red pepper flakes. Cook for another 2-3 minutes, stirring often.
- Pour in the broth, drained/rinsed white beans, and season to taste with black pepper. Bring to a boil. Add the uncooked orzo. Lower the heat to a simmer and cook for 15 minutes or until the orzo is cooked through, stirring occasionally.
- Turn the heat to low. Squeeze in the lemon juice and add the basil pesto. Stir to combine. Finally, add the arugula and stir to combine. The arugula should wilt right away.
- Serve immediatly. Top with fennel fronds, additional lemon juice, and parmesan cheese as desired.
Video
@carolbeecooks Next recipe in my Fall Soup Series will be this Pesto Orzo White Bean Soup 🤍 so comforting on a cold day! #soup #souptok #orzo #pesto
♬ original sound – Carolyn | Easy Recipes
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December 3, 2022 at 3:33 pm[…] Pesto Orzo White Bean Soup […]