Magical Soup

magicalsoup

I’ve often said that the completely unconditional way my mom has loved me throughout my life helped keep me afloat more than once over the years. I know how lucky I am.  One of the ways she expressed that love, was through food, and some of my favorite foods are still the dishes she made during my childhood—Friday night dinners were a feast! To this day, after a long trip away, there’s nothing like coming home to a pot of my mom’s vegetable soup. It brings me back to life.  I swear it has magical powers!

I learned about the healing power of food at our family’s kitchen table, and this love of food has found its way into all of my closest relationships. Cooking for, and being fed by people I love is one of my favorite things.

So in honor of my mom and her magical soup, and the friends I love that have fed me and mothered me at their kitchen tables,  I’m sharing the recipe.

Me, Norma, and my mom!

Creamy White Bean Lemon Pesto Orzo Soup

  • Prep Time 5 minutes
  • Cook Time 15 minutes
  • Total Time 20 minutes
  • Servings: 6
  • From Tieghan Gerard

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 shallot, chopped
  • 4-6 cloves garlic, smashed
  • Red pepper flakes to taste
  • 2 tablespoons salted butter
  • 2 cups dry orzo pasta
  • 6 cups low sodium chicken or vegetable broth
  • 1 can white beans
  • Kosher salt and black pepper
  • 1/2 bunch kale, finely shredded
  • 1/2 cup basil pesto
  • 1/2 cup whole milk or canned full fat coconut milk
  • 1 cup grated parmesan cheese
  • Zest and juice of 1 lemon

Instructions

STEP 1

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. Drop in the butter, then 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. Season with salt and pepper. If you have one, add a parmesan rind. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.

STEP 2

Stir in the pesto, milk, parmesan, and lemon, cook another few minutes until warmed through.

STEP 3

Divide the orzo and broth among bowls and add additional parmesan and black pepper. I like to add some fresh dill, parsley, or basil too!

Notes

Thickening: the orzo will soak up the broth over time. If eating leftover, add additional broth to thin. It should be creamy, but with just a touch of liquid.

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