Creamy White Bean Lemon Pesto Orzo Soup

Adapted from this recipe.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 shallot, chopped
• 4-6 cloves garlic, smashed
• red pepper flakes
• 2 tablespoons salted butter
• 2 cups dry orzo pasta
• 6 cups low sodium chicken or vegetable broth
• 1 can great northern beans
• kosher salt and black pepper
• 1/2 bunch kale, stalks removed and chopped
• 1/2 cup basil pesto
• 1/2 cup whole milk
• 1 cup grated parmesan cheese
• zest and juice of 1 large lemon

Method:

Heat the olive oil in a large dutch oven over medium-high heat. Add the shallot, garlic, and chili flakes and cook until fragrant, about 5 minutes. Drop in the butter, then stir in the orzo. Cook until golden, 1-3 minutes. Pour in the broth and bring to a boil over high heat. Season with salt and pepper. Stir in the beans and kale. Season with salt and pepper. If you have one, add a parmesan rind. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.

Stir in the pesto, milk, parmesan, and lemon, cook another few minutes until warmed through.

Divide the orzo and broth among bowls and add additional parmesan and black pepper.

Serves 6