Bright and herby Vegan Pesto Orzo Soup features creamy white beans and rice-shaped orzo pasta. It's easy to prepare on the stove in 30 minutes. And you can use either homemade or store-bought pesto sauce to make it.
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Pesto sauce adds incredible flavor to everything from pesto chickpea salad to pesto tofu scramble to pesto roasted potatoes.
And whether you make a batch of homemade sauce or purchase a jar from the supermarket, a little bit stirred into soup kicks the flavors up a notch and makes it extra special.
This Vegan Pesto Orzo Soup is delicious on its own as a complete meal. Or you can enjoy it with your favorite salads or sandwiches. It's one of my favorite recipes using pesto!
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Why you'll love this recipe
- It's fresh and flavorful and only requires 8 ingredients.
- It's ready in 30 minutes.
- You can use your favorite vegan pesto to make it.
Ingredients
- Orzo: If you follow a gluten-free diet, I recommend DeLallo Gluten-Free Orzo made with a blend of corn and rice.
- White beans: I like to use great northern beans, but cannellini (white kidney beans) work well, too.
- Vegan pesto sauce: Make your own homemade vegan pesto or look for store-bought versions that do not contain dairy. Some brands that make vegan pesto include Filippo Berio, Divina, and Sprouts. Or change up the flavor profile by using sun-dried tomato pesto sauce instead.
Variations
- Add additional vegetables such as sweet bell peppers or defrosted frozen peas
- Stir in greens at the end, like chopped kale or baby spinach
- Use chickpeas instead of white beans
- Add a spicy kick with a sprinkle of crushed red pepper flakes
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- 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.
Amy's tip
Vegan Pesto Orzo Soup tastes even more delicious with a squeeze of fresh lemon juice. I recommend garnishing the bowls with lemon wedges so that each person can add as much as they like.
Serving suggestions
Enjoy your soup on its own as a complete meal, or serve it with other dishes. It's particularly nice with Mediterranean cucumber, tomato, and bell pepper salad or avocado, asparagus, and mint salad.
Storing
Leftover Vegan Pesto Orzo Soup can be refrigerated in an airtight container for up to 3 days. The cooked orzo will absorb the broth, so you may need to add a little water before reheating it. For best results, do not freeze this soup.
Recipe FAQs
Traditional pesto contains cheese such as parmesan, making it not suitable for vegans.
Look for beans labeled cannellini, white kidney beans, or great northern beans.
Orzo is a small pasta shaped like rice.
More vegan orzo recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
If you make this recipe, please leave a rating and feedback in the comment section below. And tag me on Instagram @veggiessavetheday so I can see your remakes. 💙
Love and Veggies,
Amy
📋 Recipe
Vegan Pesto Orzo Soup
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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 a splash of water until soft and slightly translucent.1 Tablespoon extra virgin olive oil, ½ cup onions
- Add the carrots, celery, and garlic, and saute until soft.½ cup carrots, ½ cup celery, 3 cloves garlic
- Add the vegetable broth. Once it has come to a boil, add the orzo and white beans. Allow to simmer, stirring occasionally, until the orzo is cooked al dente.4 cups vegetable broth, 6 ounces orzo, 1-15 ounce can white beans
- Taste and add salt and pepper, as needed, then remove the soup from the heat and stir in the pesto. Serve with lemon wedges, if desired.salt and pepper, 3 Tablespoons vegan pesto sauce, lemon wedges
Notes
Nutrition
Nutritional information is an estimation only.
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. 🙂