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White Bean Orzo Soup

soup/stew time_45 min vegan vegetarian

White Bean and Orzo Soup

White Bean Orzo Soup 

This soup has quickly become a new favorite of mine. It's warm, flavorful, filling, and requires very little effort to make! I love enjoying this soup with toasted sourdough bread. Give me all the comfort food, please!

Time: 45 minutes

Serves: 6-8


  • 1 cup uncooked orzo
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 4 celery stalks, diced
  • 4 large carrots, chopped into rounds
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme
  • 1 tsp parsley
  • Salt and pepper, to taste
  • 1 quart vegetable broth
  • 2 cans white beans, rinsed and drained
  • Juice of 1 large lemon
  • 2 bay leaves
  • Optional: sourdough, whole wheat, or gluten-free bread


  • Prepare orzo according to package instructions. Drain and set aside
  • In a large pot, add the olive oil, onion, celery, carrots, oregano, basil, garlic powder, and thyme, parsley, salt and pepper, and saute over medium heat for 5-10 minutes, until onions are translucent and carrots are soft and tender
  • To the pot, add the vegetable broth, white beans, and the bay leaves. Mix well, and simmer covered for 25 minutes over medium heat
  • Mix in the orzo, lemon juice, and stir well. Remove from heat
  • Remove the bay leaves, and serve immediately with sliced sourdough or whole wheat bread or divide among food storage containers, let cool, and store in the refrigerator.

Recipe Modifications:

  • Gluten-free: Use a gluten-free pasta
  • Nut-free: None
  • Vegetarian/Vegan: None

Recipe Notes:

  • If you're looking to add more protein to this soup, I recommend adding 1 lb cooked ground meat (turkey tastes great!) once the soup has finished simmering 

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