Description
A hearty one-pot dinner featuring sautéed vegetables, tender orzo pasta, and protein-rich beans, perfect for busy weeknights.
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 / 400 g each — or 3 cups / 460 g cooked beans)
- 4 cups vegetable broth (or chicken broth)
- 1 cup orzo pasta (or ditalini)
- 5 ounces baby spinach (about 5 cups)
- ½ teaspoon salt (or more to taste + black pepper)
Instructions
- In a large pot, heat 1 – 2 tablespoons of extra virgin olive oil. Add the chopped onion, sliced carrots, and cherry tomatoes. Cook over medium heat for about 4–5 minutes, stirring occasionally.
- Stir in the grated garlic, bay leaves, dried oregano, red pepper flakes, and tomato paste. Cook for an additional minute.
- Add the drained and rinsed beans, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Incorporate 1 cup of orzo pasta into the mixture and simmer for 8–10 minutes, stirring often.
- Add the baby spinach and cook for 1 minute until wilted. Adjust the salt to taste before serving.
Notes
Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months. Add toppings like feta cheese or toasted pine nuts for an extra crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg