Cozy Orzo and White Bean Soup
Warm your soul with a bowl of Cozy Orzo and White Bean Soup, a wholesome and hearty dish packed with nourishing ingredients. This one-pot recipe combines tender orzo pasta, creamy white beans, and vibrant greens like spinach or kale in a savory vegetable broth infused with aromatic herbs, garlic, and a touch of tangy lemon juice. Perfect for busy weeknights, this comforting soup comes together in just 45 minutes and offers a harmonious balance of textures and flavors. Serve it with a sprinkle of freshly grated Parmesan for an extra layer of richness, or keep it vegan by leaving it off. Whether you're craving something light yet filling, or simply need a warming meal during cooler months, this soup delivers all the cozy vibes you need. Keywords: comforting soup, orzo soup, white bean soup, easy dinner, vegetarian soup, one-pot meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 cups canned white beans (e.g., cannellini or Great Northern), drained and rinsed
- 1 cup dry orzo pasta
- 3 cups baby spinach or kale
- 2 tablespoons lemon juice
- 1 teaspoon salt
- black pepper, to taste
- 0.25 cup parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables become soft and the onion is translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the vegetable broth and add the dried thyme, oregano, bay leaf, salt, and pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to a gentle simmer.
Add the drained and rinsed white beans and orzo pasta to the pot. Stir frequently to prevent the orzo from sticking to the bottom.
Simmer for 8-10 minutes, or until the orzo is tender.
Stir in the baby spinach or kale and cook for 1-2 minutes until the greens are wilted.
Add the lemon juice for a bright pop of flavor. Taste and adjust seasoning as needed with more salt or pepper.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly grated parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
2565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 8472 mg | 368% | |
| Total Carbohydrate | 387.3 g | 141% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 46.4 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1407 mg | 108% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 6433 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
