Meal Kit

Creamy White Bean Lemon Orzo Soup

with Parmesan and pesto

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Tree Nuts (Coconuts), Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Tieghan Gerard, best-selling cookbook author, recipe developer, and founder of popular food blog, Half Baked Harvest, offers simple, satisfying recipes that are beautiful and delicious.

In Your Box (serves 2)

  • 15 oz. Cannellini Beans
  • Info
    5⅗ fl. oz. Coconut Milk
  • 1 Lemon
  • Info
    4 oz. Orzo Pasta
  • 3 oz. Shredded Kale
  • Info
    2 oz. Basil Pesto
  • 1 Shallot
  • Info
    1 oz. Grated Parmesan Cheese
  • 2 Garlic Cloves
  • ½ tsp. Garlic Salt
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    820
  • Carbohydrates
    92g
  • Net Carbs
    86g
  • Fat
    39g
  • Protein
    32g
  • Sodium
    1460mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Drain beans.

    Zest lemon, halve, and juice.

    Peel and finely chop shallot.

    Mince garlic.

  2. 2

    Start the Soup

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add shallots and garlic to hot pot. Stir occasionally until soft, 3-4 minutes.

    Add orzo and stir occasionally until toasted, 1-3 minutes.

  3. 3

    Add the Broth and Beans

    Add 2 1/2 cups water to hot pot. Bring to a boil.

    Once boiling, reduce to a simmer.

    Once simmering, add beans and kale. Stir occasionally until orzo is al dente, 8-10 minutes.

  4. 4

    Finish the Soup

    Stir coconut milk, pesto, half the cheese (reserve remaining for garnish), garlic salt, 1/4 tsp. pepper, 1/4 tsp. salt, 2 tsp. lemon zest (reserve a pinch for garnish), and 5 tsp. lemon juice into hot pot until combined and heated through, 2-3 minutes.

    Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with remaining cheese and lemon zest. Bon appétit!

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