Lemon Orzo Soup

A bright, brothy Italian classic where sunny lemon and tender orzo meet hearty beans and fresh spinach in a single, soul-warming bowl.

Amount	Ingredient
Calories	320 kcal
Protein	14 g
Fat	9 g
Carbohydrates	48 g
Fiber	8 g
Sodium	780 mg

📋 Preparation

Step 1 — Build the Soffritto

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, salt, and several generous grinds of black pepper. Cook, stirring occasionally, for 6 to 8 minutes, until the vegetables have softened and the onion turns translucent. This soffritto is the flavor foundation — do not rush it.

Step 2 — Bloom the Aromatics

Stir in the minced garlic and cook just until fragrant, about 30 seconds. Add the broth, dried thyme, orzo, and drained cannellini beans. Increase the heat and bring to a gentle boil, then reduce to a steady simmer.

Step 3 — Simmer the Soup

Cook uncovered for 20 minutes, stirring occasionally to prevent the orzo from sticking to the bottom, until the pasta is tender and has released its starch into the broth, giving the soup a light, silky body.

Step 4 — Finish Bright and Green

Add the chopped spinach and fresh lemon juice. Stir until the spinach is just wilted, about 1 minute. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Step 5 — Serve

Ladle into warm bowls and top with a final crack of black pepper and a scatter of fresh parsley or dill. For extra richness, finish each bowl with a drizzle of good olive oil.

👨‍🍳 Chef's Tips

• Cannellini are key — they break down just slightly during simmering, adding creamy texture without dairy. For a heartier soup, swap in chickpeas or borlotti beans.
• Don't overcook the orzo — al dente is the goal. If making ahead, cook the orzo separately and add it to each bowl before serving, otherwise it will absorb all the broth.
• Lemon goes in at the end — adding citrus too early dulls its brightness. Stir it in off the heat just before serving for maximum impact.
• Make it a meal — serve with a wedge of crusty bread rubbed with garlic and drizzled with olive oil, or alongside a simple arugula and shaved Parmigiano salad.
• Vegan-friendly — use vegetable broth and skip the Parmigiano garnish. The beans and olive oil provide ample richness.

🍷 Wine Pairing

A crisp, unoaked white is the perfect match for this lemon-bright soup. Reach for a Verdicchio dei Castelli di Jesi or a Frascati Superiore — both have the acidity to mirror the lemon and the herbal notes to echo the thyme. Alternatively, a Sauvignon Blanc from Friuli brings a grassy, citrusy lift that cuts through the silky broth beautifully.

📊 Nutrition (per serving)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto

Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.