Print

One-Pot White Bean and Orzo with Spinach

One-Pot White Bean, Spinach & Sun-Dried Tomato Orzo
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and easy one-pot orzo dish featuring white beans, spinach, and sun-dried tomatoes, perfect for a weeknight meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 cup orzo pasta
  • 3 cups vegetable broth
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
  • 4 cups fresh spinach
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add shallot and cook until softened, about 3 minutes.
  3. Stir in garlic and cook for 1 minute more until fragrant.
  4. Add orzo and toast for 1-2 minutes, stirring constantly.
  5. Pour in vegetable broth and bring to a simmer.
  6. Stir in cannellini beans and sun-dried tomatoes.
  7. Reduce heat to low, cover, and cook for 10-12 minutes, or until orzo is al dente and most of the liquid is absorbed.
  8. Stir in spinach until wilted.
  9. Remove from heat and stir in Parmesan cheese, if using.
  10. Season with salt and black pepper to taste.
  11. Serve immediately.

Notes

  • For a richer flavor, use chicken broth instead of vegetable broth.
  • Add a pinch of red pepper flakes for a little heat.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/one-pot-white-bean-spinach-sun-dried-tomato-orzo/