Cozy Vegan Pesto Orzo Soup with White Beans

Bowl of Vegan Pesto Orzo Soup garnished with a lemon wedge.

5 from 1 vote

Cozy Vegan Pesto Orzo Soup with White Beans

Make this bright and herby vegan pesto orzo soup with white beans in just 30 minutes! Use homemade or store-bought pesto for incredible flavor.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Fusion, Mediterranean

Special diet: gluten-free option, nut-free, soy-free, vegan

Servings:

Calories: 392kcal

Author: Amy Katz

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)

US Customary - Metric

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

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
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