Description
A simple, creamy soup featuring white beans and lemon flavor with orzo pasta.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 cup orzo pasta
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Pour in vegetable broth and add the rinsed cannellini beans. Bring the mixture to a boil.
- Reduce heat and simmer for 10 minutes.
- Stir in the orzo pasta. Cook according to package directions, usually 8 to 10 minutes, until al dente.
- Remove the pot from the heat. Stir in the heavy cream, lemon juice, and lemon zest.
- Season with salt and pepper to your taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- For a thicker soup, mash about one cup of the beans against the side of the pot before adding the cream.
- You can substitute chicken broth for vegetable broth if desired.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 550
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 8
- Protein: 15
- Cholesterol: 15
Keywords: white bean soup, lemon orzo, creamy soup, vegetarian soup, cannellini beans