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Warm up with a bowl of citrusy orzo soup when you need something hearty yet refreshing. This delightful Mediterranean bowl brings together soft orzo, smooth white beans, and garden veggies in a light but filling broth, perked up with zesty lemon and garden herbs.
I first whipped this soup up during a spring downpour, and my kitchen smelled amazing with lemon and herbs floating in the air. It's now my favorite when I want food that's both good for me and a bit fancy.
Key Ingredients Breakdown
- Cannellini Beans: These velvety white beans pack in protein and creaminess; grab ones that still hold their shape
- Orzo: This tiny pasta looks like rice and gives great texture; go for a brand that stays al dente
- Fresh Lemon: You'll need both the juice and outer rind; try to get unwaxed ones for zesting
- Fresh Herbs: Nothing beats real parsley and rosemary for true flavor pop
- Coconut Milk: A small splash makes everything velvety without getting heavy
- Garlic: Be generous here; real garlic cloves lay the taste groundwork
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Simple Cooking Instructions
- Start Your Soup:
- Warm oil till it's glossy in a sturdy pot
- Cook down your veggie mix of carrots, celery, and onion until soft
- Don't rush this part - these veggies set up all your flavor
- Add salt as you go for better taste throughout
- Build Better Taste:
- Toss in garlic and wait for that wonderful smell
- Mix in your soft white beans
- Sprinkle herbs and spices bit by bit
- Give flavors time to mix before going further
- Make It Soupy:
- Add broth gradually while stirring everything together
- Heat until you see tiny bubbles forming
- Drop in orzo and watch it swirl around
- Simmer just until pasta feels tender with a slight firmness
- Add Some Zing:
- Turn off heat before adding lemon
- Mix in chopped parsley while everything's hot
- Give it a taste and add more salt if needed
- Let it sit briefly before serving up
My nonna always told me good soup needs to be built up carefully, and this recipe proves she was right. Every ingredient adds its own special touch to make flavors that somehow feel both snug and bright at the same time.
I often cook a huge pot on Sundays. Sometimes I'll throw in extra veggies like zucchini or spinach, and it always turns out great. It tastes even better the next day after all the flavors get friendly with each other.
Smart Cooking Tricks
- Brown the orzo in a bit of olive oil first for nuttier flavor
- Keep some lemon zest aside to sprinkle on each serving
- When soup gets thick, loosen it with warm not cold broth
After enjoying countless bowls of this soup, it's become my number one feel-good meal with a sunny twist. It's amazing how basic ingredients can make something so wonderful - showing that the easiest recipes often taste the best.
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Nutrition Facts (per serving):
Calories: 210
Protein: 8g
Carbohydrates: 35g
Fiber: 6g
Fat: 4g
Sodium: 480mg
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Meta Description: Perk up your mood with this comforting Tangy Lemon White Bean Orzo Soup. Made in just 40 minutes, this Mediterranean-inspired bowl combines soft orzo, smooth beans, and fresh lemon for the ultimate comfort food with a bright kick.
Recipe FAQs
- → Can I swap in other beans?
- Sure, great northern or navy beans will do just fine.
- → Does the orzo end up soft?
- If you’re not serving right away, keep the orzo out of the soup until reheating to avoid this.
- → Is there a gluten-free option?
- Yes, use rice or gluten-free pasta instead of orzo.
- → How long is this good for?
- It keeps well in the fridge for about 5 days, but the orzo may soak up more liquid.
- → Can I put leftovers in the freezer?
- Absolutely, but leave the orzo out. Add it fresh when heating up.