creamy lemon pesto chickpea orzo soup
Rainy summer day soup.
Celery to use in the fridge (and I somehow still have some left! Fuck, man) plus a cozy downpour-laden day calls for soup. Associating soup in the bumfuck hot weather might seem like a head-scratcher to you, but comfort knows no season. Sometimes, plopping down on the couch with a hearty bowl and a hunk of crusty bread is just what you need to stay the cabin crazies.
I think I just combined cabin fever and stir crazy. Oh well.
This hearty, light, Creamy Lemon Pesto Chickpea Orzo Soup is for downcast or overcast (or both) evenings. No fuss and minimal ingredients, all done in around 35 minutes. Sits light in the tummy and hugs the soul. Slurp up a bowl while listening to soft jazz music and huddled under a thick blanket – that’s my kinda dinner aesthetic when the day just isn’t it.
Orzo When You Wanna Snore-zo
Sometimes it’s easier to abandon cooking dinner in favor of takeout or, when desperate times roar, a granola bar and a banana, but trust me. A little gentle effort and a big soup pot is a whole lot more fulfilling.
Change into your softest sweatpants, switch on a nourishing playlist, and pad into the kitchen with me. Start by melting some butter with a little olive oil. Saute chopped celery and onion until a lovely fragrance swirls about the house and the veggies soften, about 5-6 minutes. Stir in some Italian seasoning and minced garlic.
Dump in a heap of orzo and vegetable broth. Chicken broth is okay, too. Bring to a simmer and cook until the orzo is about al-dente and puffs up into these odd mini football shapes, about 8-10 minutes.
Stir in chopped kale (spinach works too), a can of chickpeas, fresh lemon juice, a blob of pesto, and a bit of heavy cream. Heat until thickened and the greens wilt. FYI, a citrus juicer is a hell of a tool to have around to simplify squeezing lemons.
Taste for salt and pepper, adjust accordingly, and proceed to scoop out your bowl. Crusty bread is helpful to up the ante on the hibernation vibes. I like a little grated parmesan, extra pesto, and black pepper atop my portion.
When reheating this soup, you’ll probably need to add extra broth to reconstruct the creamy texture. The orzo is greedy and will absorb the liquid after a couple days. Or, you could embrace the new iteration and blacken a filet of salmon to serve overtop a bowl.
Need this vegan? Swap out the heavy cream for coconut milk and be sure your pesto is vegan friendly. Very simple switch-ups to accommodate all lifestyles. One of my favorite parts of soup recipes.
You did it! You cooked dinner tonight. Pat yourself on the back and finish the evening with a mug of cocoa or your favorite dessert otherwise. You deserve it.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
The soup scoop:
Homestyle Creamy Chickpea Noodle Soup
Easy Spicy Chickpea Noodle Soup
Creamy “Bacon” and Gnocchi Vegetable Soup
creamy lemon pesto chickpea orzo soup
Ingredients
- 2 tbsp butter
- 1/2 cup celery, chopped (about 3 ribs)
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 cup dry orzo
- 6 cups vegetable broth
- 1 can chickpeas, drained
- 3 cups Tuscan kale, chopped
- 1/4 cup lemon juice
- 1/3 cup basil pesto, homemade or storebought
- 1/2 cup heavy whipping cream (or canned coconut milk)
Instructions
- Melt the butter with 1 tablespoon olive oil in a large soup pot or Dutch oven over medium. Saute the celery and onion for 5-6 minutes until softened. Stir in the garlic and Italian seasoning for 1 minute.
- Add the orzo and broth. Bring to a simmer and cook, stirring frequently, for 8-10 minutes until the orzo is softened. Stir in the chickpeas, kale, lemon juice, pesto, and cream until the soup thickens slightly and the kale wilts, about 2-3 minutes. Taste and adjust salt and pepper.
- Sprinkle with fresh ground black pepper and serve with crusty baguette!
