White Bean Pesto Orzo Soup

Quick. Easy. Delicious.

INGREDIENTS

1 Tbsp extra virgin olive oil
2 shallots, chopped
4-6 cloves garlic, smashed
1/4 tsp crushed pepper flakes (or more, depending on how spicy you like it)
3 Tbsp salted butter
2 cups dry orzo pasta
8 cups vegetable broth
1 can cannellini beans
Salt & pepper to taste
1/2 bunch baby kale
1/2 cup basil pesto
1/2 cup whole milk or canned full fat coconut milk
1 cup grated parmesan cheese and rind
Zest and juice of 1 lemon

DIRECTIONS

• 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. Add butter and 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. Add a parmesan rind. Simmer 10 minutes until the orzo is al dente, stirring often. It should become very creamy.

• Stir in the pesto, milk, parmesan, and lemon, cook about 3-4 more minutes.

• Discard the parmesan rind.

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