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Bowl of zesty lemon white bean orzo soup garnished with fresh herbs.
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Zesty Lemon White Bean Orzo Soup

A comforting and flavorful soup that combines cannellini beans, fresh lemon, and orzo pasta for a nutritious meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: American, Vegan
Keyword: comfort food, Orzo Soup, Vegan Soup, White Bean Soup, Zesty Lemon Soup
Servings: 6 servings
Calories: 300kcal

Ingredients

Main Ingredients

  • 3/4 cup dry orzo Rice-shaped pasta that absorbs flavors.
  • 1 tsp olive oil Adds richness and depth.
  • 2 small carrots, chopped Provides color and natural sweetness.
  • 1/2 tsp red pepper flakes Adjust to taste for spice level.
  • 6 cloves garlic, minced Infuses the soup with flavor.
  • 1/4 cup fresh parsley, chopped For garnish and freshness.
  • 2 stalks celery, diced Adds crunch and depth.
  • 1 whole lemon, juice and zest Provides bright tanginess.
  • 1/2 tsp Italian seasoning Traditional herb blend.
  • 1 tsp dried thyme Adds warmth and earthiness.
  • 1 sprig fresh rosemary or 1/2 tsp dried Elevates aroma and taste.
  • 5 cups low-sodium vegetable broth Base of the soup.
  • 1 small onion, finely diced Foundation for flavor.
  • 2 leaves bay leaves Adds subtle aromatics.
  • 2 tbsp coconut milk or vegan butter Adds creaminess.
  • Salt and pepper, to taste Essential seasonings.
  • 1 can (15 oz) cannellini beans, rinsed and drained Provides protein and texture.

Instructions

Preparation

  • Heat the olive oil in a large pot over medium heat. Add the finely diced onion, chopped carrots, and diced celery with a pinch of salt. Sauté for about 5–7 minutes until the vegetables are tender.
  • Stir in the minced garlic, dried thyme, Italian seasoning, and red pepper flakes. Cook for an additional minute.
  • Add the rinsed and drained cannellini beans along with the coconut milk (or vegan butter). Mix gently.
  • Pour in the low-sodium vegetable broth, add bay leaves and rosemary sprig. Bring to a boil, then reduce heat and simmer for about 10 minutes.
  • Stir in dry orzo and simmer for another 10–12 minutes until orzo is tender. Once cooked, add lemon juice and zest, seasoning with salt and pepper to taste. Remove bay leaves and rosemary before serving.
  • Ladle soup into bowls and garnish with chopped fresh parsley.

Notes

For added flavor, consider adding fresh herbs like basil or oregano and toss in greens like spinach or kale towards the end of cooking.