If you're craving a one-pot, flavor-packed meal that's easy enough for weeknights and impressive enough for guests, you're going to love this vegan pesto orzo soup. It's loaded with tender orzo pasta, creamy white beans, and a swirl of bright, herby pesto. It's everything you want in a comforting bowl of vegan soup!
And it's ready in just 30 minutes with simple pantry ingredients. Whip up a batch of quick homemade vegan pesto sauce or use your favorite store-bought brand.
This plant-based dish brings a Mediterranean flair to your table with minimal effort thanks to herby pesto sauce. I love using this versatile condiment in everything from everything from pesto chickpea salad to pesto tofu scramble to pesto roasted potatoes.
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This was hearty and delicious! I used half the pesto and used Better than Bouillon Italian seasoning flavor for broth which enhanced the flavor even more.
- Michelle
Ingredients
- Orzo: Looks like rice, but is a tiny pasta. If you're gluten-free, look for brands like DeLallo (a corn and rice blend) or Jovial (brown rice).
- White beans: Great Northern or cannellini beans (white kidney beans) both work well.
- Vegan pesto sauce: Either homemade or store-bought. Check labels to make sure it's dairy-free. Brands like Filippo Berio, Divina, and Sprouts offer vegan options. (Or try sun-dried tomato pesto for a flavor twist!)
- Fresh lemon wedges: While optional, a squeeze of lemon at the end really makes the flavors pop.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make pesto orzo soup
- In a large pot, saute the onion in olive oil or water until soft and slightly translucent.
- Add the garlic, carrots, and celery, and saute a few more minutes until soft.
- Stir in vegetable broth and bring to a boil. Add the orzo pasta and white beans, and simmer stirring occasionally, until the pasta is cooked al dente.
- Taste and add salt and pepper, as desired. Remove the pot from the heat and stir in the vegan pesto. Enjoy immediately with lemon wedges on the side.
Serving suggestions
Vegan pesto orzo soup is hearty enough to stand alone, but it's even better with a fresh side dish. Try pairing it with:
- A Mediterranean cucumber, tomato, and bell pepper salad
- A simple arugula salad with lemon vinaigrette
- A springy asparagus and avocado salad with fresh mint
And you can't beat some warm crusty bread or garlic toast for dipping in this comforting soup.
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Cozy Vegan Pesto Orzo Soup with White Beans
Ingredients
- 1 Tablespoon extra virgin olive oil, (optional)
- ½ cup onions, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 6 ounces orzo, (gluten-free, if needed)
- 1-15 ounce can white beans, (cannellini, great northern beans, or navy beans) rinsed and drained (1½ cups)
- salt and pepper, to taste
- 3 Tablespoons vegan pesto sauce, (homemade or store bought)
- lemon wedges, for serving (optional)
Instructions
- In a large pot over medium heat, saute the onion in the olive oil (or water) until soft and translucent.1 Tablespoon extra virgin olive oil, ½ cup onions
- Add the carrots, celery, and garlic, and saute for a few more minutes until softened.½ cup carrots, ½ cup celery, 3 cloves garlic
- Add the vegetable broth and bring to a boil. Add the orzo and white beans. Simmer, stirring occasionally, until the orzo is al dente.4 cups vegetable broth, 6 ounces orzo, 1-15 ounce can white beans
- Season with salt and pepper to taste. Remove from the heat and stir in the vegan pesto. Serve immediately with lemon wedges on the side.salt and pepper, 3 Tablespoons vegan pesto sauce, lemon wedges
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Notes
Just keep in mind that the orzo will continue to absorb the broth as it sits.
When you're ready to reheat, simply add a splash of water or extra broth to loosen it up. For best results, this soup is not ideal for freezing. The pasta tends to get too soft after thawing.
Nutrition
Nutritional information is an estimation only.
Michelle says
This was hearty and delicious! I used half the pesto and used Better than Bouillon Italian seasoning flavor for broth which enhanced the flavor even more.
Amy Katz says
Wonderful! So glad you enjoyed it, Michelle. I love this soup.
Marlene Mandala says
I think Im going to like this yum. thanks
Amy Katz says
Thanks Marlene! I hope you give it a try and let everyone know what you think. 🙂