Description
This Cozy Vegan Pesto Orzo Soup with White Beans is a nourishing, comforting dish perfect for chilly days. Featuring tender orzo pasta, creamy white beans, and a vibrant vegan pesto, it’s a hearty bowl that comes together quickly on the stovetop. The combination of fresh vegetables and flavorful broth makes it both healthy and satisfying, ideal for a wholesome lunch or dinner.
Ingredients
Soup Base
- 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
Main Ingredients
- 6 ounces orzo (gluten-free if needed)
- 1 (15-ounce) can white beans, drained and rinsed
Seasoning and Garnish
- Salt and pepper, to taste
- 3 Tablespoons vegan pesto sauce (homemade or store-bought)
- Lemon wedges, for serving (optional)
Instructions
- Sauté Aromatics: In a large pot over medium heat, heat the olive oil or a splash of water. Add the diced onions and cook until they become soft and translucent, releasing their natural sweetness.
- Add Vegetables and Garlic: Stir in the diced carrots, celery, and minced garlic. Continue sautéing for a few more minutes until the vegetables are tender and aromatic.
- Simmer Soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, add the orzo pasta and the rinsed white beans. Reduce to a simmer and cook, stirring occasionally, until the orzo is al dente, about 8-10 minutes.
- Season and Finish: Season the soup with salt and pepper to taste. Remove the pot from heat and stir in the vegan pesto sauce until well combined. Serve the soup hot with optional lemon wedges on the side for added brightness.
Notes
- Use gluten-free orzo to make this recipe gluten-free.
- Olive oil is optional; you can sauté the vegetables in water or vegetable broth to keep fat content low.
- Homemade vegan pesto can be made with fresh basil, garlic, pine nuts, nutritional yeast, lemon juice, and olive oil.
- Lemon wedges add a fresh citrusy note but can be omitted if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Mediterranean-inspired
