Creamy White Bean Lemon Orzo Soup

Warm up with a bowl of comfort as you delve into the creamy richness of our White Bean Lemon Orzo Soup. This hearty blend of tender white beans, tangy lemon zest, and comforting orzo pasta offers a comforting embrace on chilly days or any day you need a little cozy meal, promising a deliciously nourishing experience that's both soothing + satisfying. Completely Vegetarian. Vegan + Slow Cooker Option.

You know, sometimes the best dishes are the simplest ones, and Creamy White Bean Lemon Orzo Soup totally proves that point. It's perfect for this time of year—when we want cozy comfort but also a bit of lightness. Picture a blend of soup + creamy pasta all rolled into one delicious concoction. It's like a warm hug for your taste buds!

And if orzo's your thing, you'll love Coconut Curry Meatball Orzo Soup, One Skillet Creamy Cajun Chicken Orzo and One-Pot Creamy Lobster with Orzo. They're all bursting with flavor and guaranteed to satisfy your cravings!

But back to this white bean soup--- It's totally meatless with a dairy-free, vegan + gluten-free option. It's quick to whip up, ready in under an hour, and packs a punch with bold flavor combos + lots of textures. Don't forget to serve it with some naan bread for dipping—because why not, right?

What Is Orzo?

Orzo is a small, rice-shaped pasta that often gets mistaken for rice due to its similar size + shape. Despite its pasta nature, orzo is incredibly versatile and can be used in various dishes--- some of my faves are BBQ Jerk Lobster + Garlic Herb Orzo and  Spicy Curry Vegan Meatballs + Orzo. It makes a great addition to soups + salads.

Why You Will LOVE This Creamy White Bean Lemon Orzo Soup

• Bursting with zesty lemon + umami flavor
• Hearty + satisfying with creamy white beans.
• Tender orzo pasta adds such a nice bite + texture.
• Great for Meatless Mondays or any weeknight meal.
• Leftovers taste even better the next day.
• Can be made gluten-free with the right choice of orzo.
• A one-pot wonder—minimal cleanup required!

How To Make Creamy White Bean Lemon Orzo Soup

This meatless meal can all be done in one pot! Heat olive oil in a Dutch oven over medium-high heat. Sauté onions + garlic until fragrant, about 2-3 minutes. Add the white beans, salt, black pepper, and garlic powder, stirring until combined. Add in the veggie stock, heavy cream, lemon juice, lemon zest, orzo, and chopped kale, stirring everything together until combined. Simmer 15-20 minutes until the orzo is tender. Note: Soup thickens as orzo cooks

Ingredients

SOUP:

• Extra virgin olive oil. For sauteeing, you could also use avocado or grapeseed oil.
• Unsalted butter. I recommend unsalted. You can always substitute with more olive oil, grapeseed oil, or coconut oil. For a vegan option, use vegan butter.
• Red onion + garlic cloves. These aromatic ingredients form the flavor base of the soup, adding depth and complexity!
• Organic white beans. Drained and rinsed. 
• Dried orzo. This pasta adds a delightful texture to the soup, making it heartier and more satisfying. Opt for a Gluten-free Orzo to make it GF.
• Vegetable stock. Whole Foods has a great organic option!
• Heavy cream. Adds creaminess and richness to the soup. Use coconut cream for a vegan/dairy-free option.
• Kale. Use fresh for best results, but frozen also works! Ensure that it's chopped roughly.
• Lemon + lemon zest. Freshly-squeezed + zested.
• Sea salt + black pepper. Helps to round out the flavors.
• Garlic powder. Adds a nice extra burst of garlic flavor.
• Parmesan. I love to freshly grate my cheese, however, you can use your favorite shredded brand---quality does matter! You could also use pecorino romano. For a vegan option, So Delicious Dairy-Free or Violife cheese shreds taste great.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy White Bean Lemon Orzo Soup. Everything from my fave baking sheet, skillet, mixing bowls, cooking thongs, cooking utensils, and more. SEE THEM HERE!

How To Cook This Creamy White Bean Lemon Orzo Soup In A Slow Cooker?

Making this soup in the slow cooker is a breeze and makes for a hands-off, delicious meal. To make this soup in the slow cooker, simply sauté garlic and onions before adding everything (excluding the heavy cream + parmesan) into your slow cooker and cooking on a low setting for 2-3 hours, stirring occasionally---until all the orzo is tender and cooked through. In the final 30 minutes or so, add the heavy cream and parmesan, stirring to combine.

What Type Of White Beans Can I Use?

There are several types of white beans you can use, each with its own unique flavor and texture:

Cannellini beans --- These are large white beans with a creamy texture and a mild, nutty flavor. They're often used in dishes like soups, salads, and pasta.

Great northern beans --- Slightly smaller than cannellini beans, Great Northern beans have a similar creamy texture and mild flavor.

Navy beans --- Also known as pea beans, navy beans are small, oval-shaped beans with a dense texture and mild flavor.

Baby lima beans --- While not always considered a traditional white bean, baby lima beans are small, creamy beans with a buttery texture and mild flavor.

Topping Ideas For Creamy White Bean Lemon Orzo Soup

While I love this Creamy White Bean Lemon Orzo Soup dinner as-is, straight from the pot, you can dress it up with toppings if you like.

For extra flavor, color, and texture, you can try:

• Candied bacon or Shredded chicken (If you eat meat)
• Dollops of Pesto Sauce
• Chopped nuts, such as toasted pecans or walnuts
• Homemade croutons
• Sliced jalapeños for a bit more heat
• Herb roasted tomatoes
• Roasted pumpkin seeds for texture
• More parmesan cheese
• Crispy sage leaves
• Toasted panko bread crumbs

BEST SIDES TO ENJOY WITH THIS ORZO SOUP

• Homemade Texas Toast Garlic Bread
• Homemade Roasted Garlic Bread
• Fall Harvest BBQ Chickpea Kale Salad
• Sautéed Lemon Garlic Herb Green Beans
• Brown Butter Pumpkin Cornbread

Why Won't My Cheese Melt in the Soup?

It's so important to use freshly grated parmesan cheese for the creamiest results in your creamy white bean soup. While you can use shredded cheese, it won't melt as seamlessly because it has a special "coating", which prevents it from melting smoothly.

NOTE: If you only have shredded cheese, then I recommend adding it the soup while it's simmering in the last 5 minutes or so, stirring until melted and then topping it immediately after serving it into bowl(s).

Creamy White Bean Lemon Orzo Soup Q + A's

More Oh-So Satisfying Soup Recipes

If you enjoyed this  Creamy White Bean Lemon Orzo Soup recipe, make sure to add these irresistible soups to your "must-make next" list!

• Creamy Garlic Chicken Gnocchi Soup
• Roasted Broccoli Cheddar Soup
• Creamy Roasted Garlic Cauliflower Chickpea Soup
• Creamy Tuscan Tortellini Soup
• Hearty Cheddar Garlic Herb Potato Soup
• Easy Flavorful Rigatoni Meatball Soup
• Fall Detox Sweet Potato Veggie Soup
• Loaded Vegan Veggie Soup

MADE OUR RECIPE(S)?

If you tried this Creamy White Bean Lemon Orzo Soup recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Creamy White Bean Lemon Orzo Soup

March 15, 2024 •

By Shanika

5 from 2 votes

Warm up with a bowl of comfort as you delve into the creamy richness of our White Bean Lemon Orzo Soup. This hearty blend of tender white beans, tangy lemon zest, and comforting orzo pasta offers a comforting embrace on chilly days or any day you need a little cozy meal, promising a deliciously nourishing experience that's both soothing + satisfying. Completely Vegetarian + Slow Cooker Option.

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Serves: 6 servings

Units:

US Customary|Metric

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Ingredients

SOUP:

• 1 tablespoon Extra virgin olive oil
• 2 Tbsps unsalted butter
• ½ red onion, chopped
• 2 garlic cloves, minced
• 1 (15 oz.) can organic white beans, drained and rinsed (See Post above for types of white beans)
• 1 ½ cups dried orzo
• 6 cups vegetable stock, organic
• 1 ½ cups heavy cream, organic
• ½ cup chopped kale
• 1 lemon, freshly-squeezed
• 1 teaspoon lemon zest
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup freshly-grated parmesan cheese

Instructions

TO MAKE THE SOUP:

• In a medium-sized dutch oven pot over medium high-heat, add the olive oil and butter. Once heated and the butter has melted, add the chopped onions and garlic, sautéing until fragrant and translucent, about 2-3 minutes.
• Add the white beans, salt, black pepper, and garlic powder, stirring until combined. Add in the veggie stock, heavy cream, lemon juice, lemon zest, orzo, and chopped kale, stirring everything together until combined. Reduce the heat to low and let simmer for about 15-20 minutes or until the orzo pasta is tender and swells in size.
• NOTE: The soup will thicken as the pasta cooks, which is why you only need 1 ½ cups of orzo.
• Stir in the freshly-grated parmesan cheese until soups become creamy.
• Remove from heat and serve immediately into prepared bowl(s) and with a side of garlic bread or Naan bread, if desired.
• Bon Appétit!

Tips & Tricks

• STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
• SLOW COOKER OPTION: To make this soup in the slow cooker, simply sauté garlic and onions before adding everything (excluding the heavy cream + parmesan) into your slow cooker and cooking on a low setting for 2-3 hours, stirring occasionally---until all the orzo is tender and cooked through. In the final 30 minutes or so, add the heavy cream and parmesan, stirring to combine.
• OIL: If you'd like to use an alternative to olive oil, you can also use unsalted butter, coconut oil, or grapeseed oil.
• GREENS: Instead of kale, you can use spinach, collard greens, or bokchoy as substitutes.

Nutrition

Calories: 151kcal | Carbohydrates: 9g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 1624mg | Potassium: 104mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1325IU | Vitamin C: 16mg | Calcium: 174mg | Iron: 0.4mg

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