About
Ah the cool air of autumn! It's so refreshing after the dog days of summer... but then it does mean we need a good soup to warm us up! This Autumn Breeze Soup is hearty and nourishing, filled with tender orzo pasta and creamy white beans. The thick, savory, parmesan-infused broth is just so perfect for a cold fall day after admiring the changing leaves. Autumn Breeze Soup is easy-breezy and delicious!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 shallot, chopped
- 4 cloves garlic, peeled and smashed
- red pepper flakes, to taste
- 2 tablespoons salted butter
- 2 cups orzo pasta
- 6 cups low-sodium chicken or vegetable broth
- kosher salt, to taste
- black pepper, to taste
- 1 (15.5-ounce) can white beans
- 1/2 bunch kale, finely shredded
- 1 (2-3-inch-long) piece parmesan rind, optional
- 1/2 cup prepared basil pesto
- 1/2 cup whole milk or canned full-fat coconut milk
- 1 cup parmesan cheese, grated, plus more, to taste, for topping
- 1 lemon, zested and juiced, plus more, to taste, sliced, for topping
Directions
Step 1 -In a large Dutch oven over medium-high heat, add the olive oil.
Step 2 -Add the shallots, the garlic, and the chili flakes to the hot oil and cook, while stirring, until fragrant, about 5 minutes.
Step 3 -Add the butter to the shallot mixture and stir to combine.
Step 4 -Add the orzo to the shallot mixture and cook, while stirring, until the orzo is golden, about 1-3 minutes.
Step 5 -Add the broth to the orzo mixture and stir to combine.
Step 6 -Raise the heat to high and bring the soup mixture to a boil.
Step 7 -Season the soup mixture with the salt and the pepper.
Step 8 -Add the beans and the kale to the soup mixture and stir to combine.
Step 9 -Season the soup mixture with more of the salt and more of the pepper, as needed.
Step 10 -Add the parmesan rind to the soup mixture.
Step 11 -Reduce the heat to medium-low and simmer the soup mixture, while stirring often, until the orzo is al dente.
Step 12 -Add the pesto, the milk, 1 cup of the grated parmesan, the lemon zest, and the lemon juice to the soup and stir to combine.
Step 13 -Cook the soup until warmed through and creamy, about 2-3 minutes.
Step 14 -Remove and discard the parmesan rind.
Step 15 -Serve topped with the extra parmesan and the extra lemon slices.
