Description
This Mediterranean Orzo and Beans recipe is a vibrant one-pot vegetarian dish packed with orzo pasta, kidney and pinto beans, spinach, and tomatoes in a savory broth. Perfect for a hearty weeknight dinner or meal prep, this plant-based pasta is both creamy and protein-rich.
Ingredients
1 cup orzo pasta
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
3 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini or pinto beans, drained and rinsed
2 cups fresh spinach
Salt and black pepper to taste
Instructions
1. Heat olive oil in a large sauté pan over medium heat. Add chopped onion and cook until soft and translucent.
2. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Add cherry tomatoes, smoked paprika, and red pepper flakes. Cook until tomatoes start to blister and release juices.
4. Stir in the orzo pasta, coating it well in the oil and spices.
5. Pour in the vegetable broth. Bring to a gentle boil, then reduce heat and let simmer. Stir occasionally until orzo is al dente.
6. Add kidney beans and cannellini (or pinto) beans. Cook until heated through.
7. Stir in the spinach and allow it to wilt. Adjust salt and pepper to taste.
8. Serve hot with a drizzle of olive oil or fresh herbs, if desired.
Notes
For added creaminess, stir in a spoonful of tahini or a splash of coconut milk before serving.
If you want a firmer texture, undercook the orzo slightly and let it sit covered off-heat for a few minutes.
Feel free to use kale, arugula, or chard in place of spinach for a bolder green flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Vegetarian Pasta
- Method: One-Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 11g
- Protein: 17g
- Cholesterol: 0mg