White Bean Pesto And Vegetable Orzo Soup

Pesto and vegetable orzo soup in large pot with a wooden laddle.

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White Bean Pesto And Vegetable Orzo Soup

Make a comforting and filling bowl of healthy vegetable orzo soup for a wholesome dinner or lunch on chili days. This nutritious one-pot vegetarian soup is prepared with a variety of veggies and is also perfect for the party or family gatherings.

Prep Time15

Cook Time15

Course: Lunch or Dinner, Main or Side

Cuisine: Italian Inspired

Servings:

Calories: 245kcal

Author: Swati Kadam Gulati

Ingredients

1 cup orzo
2 medium celery stalks diced into small pieces
2-3 stalks of spring onion thinly sliced
2 medium carrots diced into small pieces save some green part for garnishing
1 cup diced bell pepper
2 cups loosely packed baby spinach use whole leaves or chop it
2-3 small garlic cloves peeled and sliced
1 can cannellini beans smash half of it
5 cups liquid veggie stock plus water
2 tablespoon basil pesto
salt and pepper
2 tablespoon parmesan cheese optional

Instructions

In a large pot, heat oil on medium heat. Add sliced garlic and cook it for 30-40 seconds or until it turns golden brown.
Add spring onions, celery, carrot, and bell pepper, and saute for 2-3 mins.
Add veggie stock and water, and bring the mixture to a boil.
Then add orzo, salt, and pepper; mix well, cover, and cook on low heat for 5 mins.
Now add cannellini beans (whole as well as smashed) and baby spinach, and continue cooking for 2 mins.
Turn off the heat and then add basil pesto, mix well, cover, and let it rest for a few minutes. Garnish with some parmesan cheese and spring onion; serve warm.

Notes

Using a potato masher or the back of a wooden spatula, smash half of the cannellini beans. This will help to thicken the soup and add creaminess to it. While keeping some whole beans will give a nice texture and color to the soup.
If you do not have spring onions, you can use regular onions instead. Dice one medium onion into small pieces before using.
Use different colored bell peppers to get more colors in the soup. Dice all the veggies into small pieces and as evenly as possible.
I always use half water and half chicken broth/stock to prepare the soup base. You can use full broth/stock and skip using water.
Taste test the soup and add more basil pesto, salt, and pepper if necessary per your liking.

Nutrition