Vegan Pesto Orzo Soup

5 from 1 vote

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.

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 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

Leftover 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.

Nutrition