Lemon White Bean Orzo Soup
A lemon white bean orzo soup, bright and flavorful thanks to the lemon juice and zest mixed into this garlicky and herb filled soup broth.
Bowls of warm soup cradled in my hand have become my new utopia as we head into colder months. Maybe it’s because it provides instant comfort with each spoonful. I think it also has to do with how delicious it is. Hoping you find equal amounts of comfort with this bowl as well.
What makes this lemon white bean orzo soup special?Ā
After reading multiple recipes for chicken orzo soup from different bloggers, one common note I saw within comments was that the soups were bland. My biggest advice for this soup is go big or go home. If we say there’s lemon in here, we want both the juice and zest to elevate that lemon flavor. If we say herbs, there better be herbs and a great flavored broth in each spoonful or so help me. And if you ever see someone say to add 1-2 cloves of garlic to a dish…you clearly need more, you raise them double or triple!
- As always, this recipe is vegan. It’s also hearty thanks to the white beans in it and energizing thanks to the orzo.
- Did you know that orzo has just as much fiber as brown rice? Here’s your permission to enjoy in abundance.
- Lots of bold and bright lemon that marries nicely to the ample garlic and fresh herbs inside. Honestly, it makes your house smell amazing!!
Key Ingredients
- Garlic: make sure to add enough to make this soup flavorful
- Coconut milk or butter: helps to add a nice richness to the broth while still keeping it light
- Cannellini beans: provides heartiness to the soup and some great vegan protein
- Thyme, Italian seasoning, rosemary, bay leaves: a mix of fresh and dry herbs to truly make this soup as easy as possible with lots of flavor
- Red pepper flakes: I personally like the extra balance of spice here
- Orzo: if pasta and rice were cousins
- Lemon: we need both the juice and zest, lots of it
- Vegetable broth: make sure it is a good quality one as this will impact the richness of the broth
How to make the perfect flavorful soup
- In a large pot over medium heat, add olive oil, carrot, onion, celery and a pinch of salt.
- Stir and allow to cook until softened. Add in garlic and sauteĢ until fragrant then stir in white beans, coconut milk, thyme, pepper flakes, and Italian seasoning.
- Combine and then pour in vegetable broth and add in a pinch of salt, bay leaves and sprig of rosemary.
- Bring pot to a low boil and add orzo. Stir well and allow to cook for 10-12 minutes to cook orzo.
- Remove from heat and squeeze in lemon juice and add lemon zest.
- Remove bay leaves and rosemary sprig. Stir in parsley and allow to naturally soften in the soup. Adjust salt and pepper to taste and enjoy.
Tips for making this orzo soup
- If you decide to opt out of orzo, my biggest tip is to either replace it with an item with equal cooking time like other pasta shapes OR opt to add in an already cooked grain like cooked quinoa or rice. If you add these other grains in dry, you will definitely need more broth, and this would significantly dilute the broth flavor.
- You can substitute the cannellini beans for any other bean or chickpea of your preference.
- I’m giving you permission here as I’ve tried this myself, but add a little bit of nutritional yeast on top when you pour yourself a bowl. It adds another depth of flavor that’s really enjoyable here.
- Please note that this soup will thicken as it sits due to the starch of the orzo. Typically when reheated, it will become a little less thick, but you can always thin it out with a touch of vegetable broth when reheating.
- Make sure to season your soup through out. Add a pinch of salt as you sautĆ© your vegetables and then again when you’re adding in your herbs and then again with the orzo. Layering it will help to enhance the flavor of each added element.
More soups to enjoy
- Split Pea Soup
- Roasted Tomato Soup
- Butternut Squash Soup
- Chickpea Wild Rice Soup
- Latin Style Lentil Soup
Lemon White Bean Orzo Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: American
Description
A lemon white bean orzo soup, bright and flavorful thanks to the lemon juice and zest mixed into this garlicky and herb filled soup broth.
Ingredients
- 1 tsp olive oil
- 1 small onion (diced)
- 2 celery stalks (diced)
- 2 small carrots (diced)
- 6 cloves garlic (crushed and minced)
- 2 tbsp canned coconut milk or vegan butter
- 1 can cannellini beans (rinsed and drained)
- 1 tsp dry thyme
- 1/2 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 sprig Rosemary
- 2 bay leaves
- 5 cups vegetable broth
- 3/4 cup dry orzo
- Juice and zest of 1 large lemon
- 1/4 cup chopped parsley
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil, carrot, onion, celery and a pinch of salt.
- Stir and allow to cook until softened. Add in garlic and sauteĢ until fragrant then stir in white beans, coconut milk, thyme, pepper flakes, and Italian seasoning.
- Combine and then pour in vegetable broth and add in a pinch of salt, bay leaves and sprig of rosemary.
- Bring pot to a low boil and add orzo. Stir well and allow to cook for 10-12 minutes to cook orzo.
- Remove from heat and squeeze in lemon juice and add lemon zest.
- Remove bay leaves and Rosemary sprig. Stir in parsley and allow to naturally soften in the soup. Adjust salt and pepper to taste and enjoy.
Notes
- Quality of herbs makes a big difference in flavor.
- I like this recipe to be garlicky, so use a lot of garlic to achieve this or add some additional garlic powder to it as it cooks based on preference. I used a large lemon. If you have a small lemon, use about 2 to brighten this up.
Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me onĀ InstagramĀ with the hashtag #plantbasedrdeats
ā Ā Catherine
This soup is really delicious. I was a little unsure about adding six cloves of garlic and the zest of a whole lemon but the flavors melded together perfectly. Yum!
Some how I missed commenting on this. Thank you so so much for trying this Kristen! Truly appreciate this. Yes, totally agree sometimes seeing the amount in a recipe for garlic or lemon can seem overwhelming, but it just makes this dish special. Thank you again for this feedback!
I have made the orzo and bean soup a couple of times. The flavours are delicious. The fist time I made it I added parsnips and baby spinach. Wasnāt big on the parsnips so the second time I just added baby spinach. I will definitely be making this again. Thanks so muchš
This was absolutely delicious. Will definitely make it again. It hit the perfect spot between bright lemon flavor and garlic goodness. Thanks!
One of my favorites! Thank you so much for giving this recipe a go Kelly. š
Wow, this soup is so delicious! My kids slurped it up and asked for more. They are usually quite picky!
The best compliment is always when the picky ones love it too! š Thank you for giving this soup a try!
So good! Love the depth of flavor. This will be on repeat in my house!
I’m so glad you made this Nancy and even happier to know you enjoyed the flavor. Thank you!
I have a busy family and am wondering if anyone had made this in an instant pot? Cooking everything and then in the end, adding the lemon/parsley? Thank you!
I checked back on my instagram post to see if anyone had made it in the instant pot. I had one person that did and said they did it for 2 minutes then added the lemon and parsley at the end. I hope it works out! Definitely let me know.
Planning on making this soup maƱana! Is it possible to substitute quinoa for the orzo? Maybe cooking first then adding? Or slow cooker? Open to your expertise, please : ) !
Hi Angelisa! Yes, you can use the quinoa. I would add it in cooked so it keeps it’s soup consistency. š