kosher salt and freshly ground black pepperto taste
1.5buncheskalefinely shredded
1.5cbasil pesto
1.5cwhole milk or full fat canned coconut milkI used coconut milk
3cgrated Parmesan cheeseI used about half that
3lemonszest and juice
fresh dill, basil or parsley, choppedoptional for serving
Instructions
Heat the olive oil in your largest pot 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, 3-5 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.
Stir in the pesto, milk, parmesan, and lemon zest and juice, cook another few minutes until warmed through.
Divide the orzo and broth among bowls and top with some fresh dill, parsley, or basil if using.
Notes
This soup will thicken as it sits. Before serving or reheating, thin with a bit of water or additional broth. The soup should be creamy with a touch of liquid.