Ingredients
Scale
- 1–2 Tbsp extra virgin olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 1.5 cups cherry tomatoes
- 2 cloves garlic, grated
- 2 bay leaves or 1/2 tsp thyme
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 2 Tbsp tomato paste
- 2 cans beans (drained and rinsed) or 3 cups cooked beans
- 4 cups vegetable or chicken broth (+1 cup if needed)
- 1 cup orzo pasta
- 5 oz baby spinach
- 1/2 tsp salt + pepper to taste
Instructions
- Heat oil in a large pot. Add onion, carrots, and cherry tomatoes. Sauté 4–5 minutes until softened.
- Add garlic, bay leaves, oregano, red pepper flakes, and tomato paste. Cook 1 minute, stirring.
- Stir in beans, broth, salt, and pepper. Bring to boil, then simmer 10 minutes.
- Add orzo and simmer 8–10 minutes, stirring often. Add extra broth if needed.
- Stir in spinach and cook 1 minute until wilted. Remove from heat while orzo is slightly firm.
- Adjust seasoning, finish with olive oil or Parmesan if desired.
Notes
- Substitute vegetables, beans, or pasta as desired.
- Do not overcook the orzo; it should finish cooking off the stove.
- Leftovers store 3–4 days in fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 of 4
- Calories: 415 kcal
- Sugar: 7 g
- Sodium: 430 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 13 g
- Protein: 19 g
- Cholesterol: 0 mg