Description
A hearty and nutritious Mediterranean dish featuring orzo pasta and a variety of beans, packed with flavor and perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups dried orzo pasta
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 2 cups cherry or grape tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (or sweet paprika)
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) cannellini or great northern beans, drained and rinsed
- 4 cups loosely packed baby spinach
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 2 tablespoons chopped fresh parsley or basil, for serving
Instructions
- Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion and sliced carrots. Cook for 4–5 minutes, stirring often until the onion is soft and translucent and the carrots begin to soften.
- Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Be careful not to let it brown.
- Add the dried orzo to the pan and stir to coat it in the oil and aromatics. Toast the orzo for 1–2 minutes, stirring frequently until some of the grains turn lightly golden.
- Whisk the tomato paste into a splash of the vegetable broth until smooth in a small bowl. Pour it into the skillet along with the remaining broth.
- Add the halved cherry tomatoes, dried oregano, smoked paprika, salt, black pepper, and crushed red pepper flakes if using. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Reduce the heat to medium-low, cover the skillet slightly ajar, and simmer for 10–12 minutes. Stir every couple of minutes until the orzo is just tender and most of the liquid has been absorbed. If it looks too dry before the orzo is done, add a splash of extra broth or water.
- Stir in the drained kidney beans, pinto beans, and cannellini beans. Fold in the baby spinach and cook for 2–3 minutes more until beans are heated through and spinach is wilted.
- Remove the skillet from the heat and stir in the lemon juice. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Sprinkle with chopped fresh parsley or basil and serve warm. You may want to add extra lemon wedges on the side.
Notes
Don’t skip the lemon juice, as it brightens the dish. This meal can be made in advance and holds well in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg