Description
Experience vibrant Mediterranean flavors with this wholesome Orzo and Beans dish! Packed with colorful veggies, hearty beans, and tender pasta in a fragrant tomato broth, this one-pot wonder delivers both nutrition and comfort. Perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1 – 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 carrots, sliced into discs
- 1½ cups cherry tomatoes
- 2 cloves garlic, grated
- 2 bay leaves or ½ teaspoon thyme
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 2 cans beans (15 oz/400g each) – use 1 kidney + 1 pinto
- 4 cups vegetable broth + 1 cup if needed
- 1 cup orzo pasta or ditalini
- 5 ounces baby spinach (about 5 cups)
- ½ teaspoon salt + black pepper
Instructions
- Heat olive oil in large pot over medium heat. Sauté onion and carrots until softened (5 mins).
- Add cherry tomatoes, garlic, bay leaves/thyme, oregano, and red pepper flakes. Cook until tomatoes blister (3 mins).
- Stir in tomato paste. Add beans with their liquid and vegetable broth. Bring to simmer.
- Add orzo and cook uncovered for 8 minutes, stirring occasionally to prevent sticking.
- Stir in spinach until wilted. Season with salt and pepper. Discard bay leaves before serving.
Notes
Tips: Substitute chickpeas for pinto beans if preferred. Add feta cheese for extra flavor. Store leftovers in airtight containers for up to 4 days. Freezes well for up to 3 months. Adjust red pepper flakes for desired spice level.
- Prep Time: 15
- Cook Time: 25
- Category: B
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6
- Sodium: 800
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 12
- Protein: 15
- Cholesterol: 0
Keywords: Mediterranean, orzo, beans, vegetarian