Pesto Orzo White Bean Soup

Name: Pesto Orzo White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American, Italian
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)

4 steps

Prep:15minCook:30min

This soup is so comforting, but not too heavy. It's full of veggies, orzo, and some delicious flavorful pesto mixed in right at the end. Enjoy with some crusty bread!

Updated at: Sun, 24 Nov 2024 10:34:13 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories371 kcal (19%)

Total Fat17 g (24%)

Carbs44.5 g (17%)

Sugars7.3 g (8%)

Protein12.9 g (26%)

Sodium1662.3 mg (83%)

Fiber10.3 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspextra virgin olive oil

1Fennel Bulb

diced, I reserved the fennel fronds to serve

½ tspRed Pepper Flakes

optional, adjust to taste

5 cupsBroth

chicken or vegetable

1can White Beans

I used a 15.5 oz can of Great Northern Beans, drained and rinsed

¾ cupOrzo

0.5Lemon

homemade or store bought

3 cupsArugula

can also use spinach or kale

Parmesan Cheese

freshly grated, to serve

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve immediatly. Top with fennel fronds, additional lemon juice, and parmesan cheese as desired.

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