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Bowl of Zesty Lemon White Bean Orzo Soup garnished with herbs and lemon slices
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Zesty Lemon White Bean Orzo Soup

A delightful and comforting soup featuring cannellini beans and vibrant lemon, perfect for cozy nights or casual gatherings.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American, Comfort Food
Keyword: Lemon Soup, Orzo Soup, Quick Dinner, Vegetarian Soup, White Bean Soup
Servings: 6 servings
Calories: 320kcal

Ingredients

Main Ingredients

  • 3/4 cup dry orzo Tiny pasta that provides a satisfying bite.
  • 2 small carrots, chopped Adding a touch of sweetness and color.
  • 2 stalks celery, diced Contributes crunch and earthiness to the soup.
  • 6 cloves garlic, minced Aromatic and full of flavor; a must in this soup.
  • 1 small onion, finely diced Sweet and translucent, it adds depth of flavor.
  • 1 can (15 oz) cannellini beans, rinsed and drained Creamy texture and protein-packed, making this soup hearty.
  • 5 cups low-sodium vegetable broth The base of the soup, keeping it light and healthy.
  • 2 tbsp coconut milk or vegan butter Creamy, allowing for a luscious mouthfeel.
  • Juice and zest of 1 lemon The star ingredient that imparts vibrancy and brightness.
  • 1/2 tsp Italian seasoning A blend of herbs that complements the other flavors.
  • 1 sprig fresh rosemary or 1/2 tsp dried A fragrant addition that pairs beautifully with lemon.
  • 1 tsp olive oil A rich source of healthy fat that enhances flavor.
  • 1/2 tsp red pepper flakes (adjust to taste) A little heat to elevate the dish.
  • 1/4 cup fresh parsley, chopped (for garnish) Adds a pop of color and freshness.

Instructions

Preparation

  • In a large pot, heat the olive oil over medium heat. Add the diced onion, chopped carrots, and celery with a pinch of salt. Cook for about 5-7 minutes until softened and fragrant.
  • Stir in the minced garlic, dried thyme, Italian seasoning, and red pepper flakes. Let these ingredients cook for another minute until fragrant.

Cooking

  • Toss the rinsed cannellini beans and coconut milk (or vegan butter) into the pot. Mix well to coat the vegetables evenly.
  • Add the low-sodium vegetable broth, bay leaves, and rosemary. Raise the heat to bring the mixture to a boil, then reduce to a simmer for about 10 minutes.
  • Stir in the dry orzo and let it simmer for an additional 10-12 minutes, stirring occasionally. Once the orzo is tender, remove from heat and stir in the lemon juice and zest. Season with salt and pepper to taste, and discard the bay leaves and rosemary sprig.

Serving

  • Ladle the soup into bowls, topping each with a sprinkle of fresh chopped parsley. Serve hot.

Notes

For variations, feel free to swap in fresh herbs or add shredded chicken for additional protein. For creaminess, consider more coconut milk or a splash of cream.