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Cannellini Orzo Soup — Hearty, Light, and Comforting
Cannellini Orzo Soup is a simple, nourishing bowl that brings together tender orzo pasta, creamy white beans, bright vegetables, and a fragrant broth. Inspired by Italian home cooking, this recipe is designed to be approachable and adaptable: it is light enough for weeknight dinners yet substantial enough for a satisfying lunch. The flavors are clean and balanced — savory stock, aromatic garlic and herbs, a squeeze of lemon to wake everything up — and the texture combines the silkiness of cannellini beans with the delicate bite of orzo.
What Makes This Soup Special
There are two things that make this soup stand out. First, cannellini beans add a creamy body and a gentle, nutty flavor without weighing the soup down. Second, orzo cooks quickly and gives the dish a pleasing mouthfeel that’s somewhere between pasta and rice. Together, they create a bowl that is comforting but not heavy. The recipe also takes into account convenience — you can use canned beans and good-quality store-bought stock and still get a deeply satisfying result.
Ingredients (Simple, Flexible, Pantry-Friendly)
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- About 6 cups vegetable or chicken stock
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 3/4 cup dry orzo pasta
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 cups baby spinach or chopped kale
- Juice of 1/2 lemon
- Optional: drizzle of extra virgin olive oil
- Optional: grated Parmesan cheese
- Optional: chopped fresh parsley or chives for garnish
Step-by-Step Instructions
Prepare the Base
Warm a large soup pot over medium heat and add two tablespoons of olive oil. Add the finely chopped onion, diced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent — about five to seven minutes. This gentle sweat forms the aromatic foundation of the soup and brings out natural sweetness from the vegetables.
Build the Flavor
Stir in the minced garlic and cook for about thirty seconds until fragrant. Add the dried thyme and oregano and let them bloom briefly in the pot. Pour in the stock and bring the mixture to a gentle boil. Add the drained cannellini beans and reduce the heat to a simmer so the flavors can marry for ten minutes.
Cook the Orzo
Once the broth is simmering and the beans have warmed through, add the orzo. Stir frequently to prevent the pasta from sticking to the bottom of the pot. Orzo typically takes eight to ten minutes to cook; test for tenderness so the grain remains al dente. The pasta will absorb some broth, so watch the soup and add an extra half cup of stock or water if it becomes too thick while cooking.
Finish with Greens and Lemon
When the orzo is tender, stir in the chopped spinach or kale and cook for two minutes until the greens wilt. Remove the pot from the heat and squeeze in the lemon juice. Taste the soup and adjust seasoning with salt and pepper. The lemon adds a bright counterpoint to the creamy beans and ties the flavors together.
Serving Suggestions
Ladle the soup into warm bowls and finish with a drizzle of good olive oil and a sprinkle of grated Parmesan if you like. A scattering of chopped parsley or chives adds color and freshness. Serve with crusty bread or garlic toast for dipping. This soup makes an excellent light main dish or a starter to a larger meal.
Tips for Best Results
Use a quality broth: a rich homemade or high-quality store-bought stock will deepen the soup’s flavor. Rinse and drain canned beans well to remove excess sodium from the packing liquid. If you prefer a creamier texture, mash a portion of the beans against the side of the pot before adding the orzo; this releases starch and thickens the broth naturally. To prevent overcooked, mushy pasta when storing leftovers, cook the orzo separately and add it to each bowl at serving time or reheat gently with a splash of stock.
Variations to Try
This recipe adapts easily. Add shredded cooked chicken for extra protein, or brown Italian sausage in the pot before the vegetables to introduce savory depth. Swap orzo for small pasta shapes like ditalini or for rice if you need a gluten-free option. For a Mediterranean twist, stir in chopped sun-dried tomatoes and a handful of chopped basil before serving. To make the soup vegan, use vegetable stock and skip the Parmesan; a finishing spoonful of nutritional yeast can add a pleasant savory note.
Storage and Make-Ahead
Allow the soup to cool to near room temperature, then transfer to airtight containers and refrigerate for up to four days. For longer storage, freeze the soup without the orzo and add fresh cooked orzo when reheating. Reheat gently on the stove over low heat and add a splash of stock or water to refresh the broth if it has thickened.
Frequently Asked Questions
Can I use dried cannellini beans? Yes, if you plan ahead: soak and cook them until tender before using. Can I make this soup spicy? Add a pinch of red pepper flakes with the garlic. How do I keep the orzo from absorbing all the broth? Cook the orzo separately and add at the end, or monitor the soup and add more hot broth as needed while the pasta cooks.
Final Thoughts
Cannellini Orzo Soup is an inviting, adaptable dish that rewards simple, fresh ingredients. It’s perfect for feeding a family, sending with a friend who needs comfort, or preparing ahead for busy nights. The combination of white beans and orzo creates a satisfying texture and a balanced bowl that is both healthy and delicious. With a few pantry staples and 30–40 minutes, you can have a meal-ready soup that feels homemade and wholesome.