Servings: 6 

• 1 tablespoon extra virgin olive oil
• 1 shallot, chopped
• 4-6 cloves garlic, smashed
• red pepper flakes
• 2 tablespoons salted butter
• 2 cups dry orzo pasta
• 6 cups chicken stock
• 1 can cannellini beans
• kosher salt and black pepper
• 1/2 bunch kale, finely shredded
• 1/2 cup pesto
• 1/2 cup whole milk or canned full fat coconut milk
• 1 cup grated parmesan cheese
• zest and juice of 1 lemon

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. Add the butter, then stir in the orzo. Cook until golden, 1-3 minutes. Pour in the stock and bring to a boil over high heat. Season with salt and pepper. Stir in the beans and kale. Season with salt and pepper.
2. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become nice and creamy.
3. Next, stir in the pesto, milk, parmesan, and lemon. Cook another few minutes until warmed through. 
4. Divide the orzo and broth among bowls and add additional parmesan and black pepper. Add julienned fresh basil before serving.

This soup makes a delicious left-over meal. Most likely you will need to add additional stock as it will thicken.