Creamy White Bean & Orzo Soup with Pesto

Perfect for cold nights.

This soup comes together in under half an hour, making it ideal for busy weeknights and/or stress-free casual entertaining.  And you only need a few key ingredients for this recipe – garlic + onions for the base (I pretty much never cook without these two), vegetable broth (extra points if yours is homemade), kale (yay vitamins!), white beans (so creamyyy), orzo (kind of my favorite pasta) and pesto (because everything in life gets better with a dollop of pesto).

Glorious doesn’t even begin to describe it.

Not a lot of fuss yet super delicious, exactly the way we want dinner this time of year. But I must warn you, this is one of those meals where if you want a second helping, you have to be quick, because this soup will go fast! All you need is a loaf of crusty bread and you’ve got the perfect, comforting meal.

If you’re looking for a hearty soup to add to your weekly rotation, believe me, this one is it!

Creamy White Bean & Orzo Soup with Pesto

2 tablespoon extra virgin olive oil

1/2 cup onion, chopped

4-6 cloves garlic, minced

Crushed red pepper flakes

1 1/2 cups dry orzo pasta

6 cups vegetable broth (plus more to thin to your liking)

1 can white beans, rinsed and drained

kosher salt and black pepper

1/2 bunch kale, finely chopped (or spinach)

1/3 cup basil pesto (homemade or store-bought)

1/2 cup canned full fat coconut milk

zest and juice of 1 lemon

To garnish: Parmesan cheese and fresh parsley

Heat the olive oil in a large dutch oven over medium-high heat. Add the onion, garlic, and chili flakes and cook until fragrant, about 5 minutes. Then stir in the orzo. Cook until golden, 1-3 minutes. Pour in the broth and bring to a boil over high heat. Stir in the beans. If you have one, add a parmesan rind. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy. Stir in the kale and simmer another 3-5 minutes until kale is slightly wilted.

Stir in the pesto, coconut milk and lemon, cook another few minutes until warmed through. Season with salt and pepper.

Divide the orzo and broth among bowls and add parmesan cheese and a good crank of black pepper. I like to add some fresh parsley too! Serve immediately.

Notes: Thickening: the orzo will soak up the broth over time. If eating leftover, add additional broth to thin. It should be creamy, but with just a touch of liquid.

recipe credit & inspiration: www.halfbakedharvest.com