Mediterranean Orzo and Beans: Healthy and Easy 30-Minute Win

Name: Mediterranean Orzo and Beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1–2 tablespoons extra virgin olive oil; 1 medium onion, chopped; 2 carrots, sliced into discs; 1½ cups cherry tomatoes; 2 garlic cloves, grated; 2 bay leaves; 1 teaspoon dried oregano; ¼ teaspoon red pepper flakes; 2 tablespoons tomato paste; 2 (15-ounce) cans beans (kidney and pinto), drained and rinsed; 4 cups vegetable broth; ½ teaspoon salt (plus more to taste); Black pepper, to taste; 1 cup orzo pasta; 5 ounces baby spinach; Optional: freshly grated parmesan, drizzle of olive oil

Jump to Recipe

If Mediterranean Orzo and Beans sounds like something you’d order at a cute little café… but you’re actually standing in your kitchen in yesterday’s leggings—hi, same. This is one of those “I need dinner to cook itself emotionally” meals: warm, hearty, and somehow both light and comforting.

It’s also a total lifesaver for busy weeknights because it’s made in one pot, uses pantry-friendly ingredients, and turns into that creamy, brothy orzo magic that feels like a hug in a bowl (without requiring a second mortgage at the grocery store).

Why You’ll Love This Mediterranean Orzo and Beans

One pot = fewer dishes. Future-you will be grateful.
Budget friendly vegetarian meal vibes all day: beans + pasta + veggies = filling and affordable.
Creamy without cream. The orzo releases starch as it cooks, making the broth silky and cozy.
Flexible and forgiving. Swap veggies, change beans, use what you have—this Mediterranean recipe doesn’t judge.

Ingredients You’ll Need

Here’s the cast of characters—and easy swaps, because real life happens:

Extra virgin olive oil (1–2 tbsp): Adds richness.
Swap: avocado oil, or sauté with a splash of broth for a lighter healthy orzo recipe.
Onion (1, chopped): Yellow or white both work.
Swap: shallots for a sweeter, softer base.
Carrots (2, sliced): Natural sweetness and color.
Swap: celery, zucchini, or a mix of chopped veggies.
Cherry tomatoes (1½ cups): Bright and juicy.
Swap: chopped Roma tomatoes or a small can of diced tomatoes.
Garlic (2 cloves, grated): Because we’re not trying to be bland today.
Bay leaves (2): Adds that slow-simmered flavor fast.
Swap: thyme, rosemary, or Italian seasoning.
Dried oregano (1 tsp): That unmistakable Mediterranean profile.
Swap: mixed Italian herbs or marjoram.
Red pepper flakes (¼ tsp): Gentle heat.
Swap: smoked paprika or chili powder.
Tomato paste (2 tbsp): Deepens color and flavor.
Swap: crushed tomatoes or a spoonful of marinara.
Beans (2 cans, drained & rinsed): Kidney + pinto are hearty.
Swap: cannellini, chickpeas, or black beans.
Vegetable broth (4 cups): Keeps it light and cozy.
Swap: chicken broth for extra comfort, or water in a pinch (just adjust salt).
Orzo pasta (1 cup): Quick-cooking and creamy.
Swap: ditalini, small shells, or stir in cooked rice at the end.
Baby spinach (5 oz): Wilts in seconds.
Swap: chopped kale, Swiss chard, or frozen spinach (thaw/squeeze first).
Salt & pepper: Start with ½ tsp salt, then adjust at the end.
Optional finish: Parmesan or a drizzle of olive oil.

How to Make Mediterranean Orzo and Beans (One-Pot)

1) Sauté the veggies

Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add:

1 chopped onion
2 sliced carrots
1½ cups cherry tomatoes

Cook for 4–5 minutes, stirring, until the veggies start to soften and the tomatoes get juicy.

2) Build the flavor (aka the “smells amazing” step)

Add:

2 grated garlic cloves
2 bay leaves
1 tsp dried oregano
¼ tsp red pepper flakes
2 tbsp tomato paste

Stir and cook for 1 minute. If it sticks, add a splash of water and scrape up the good stuff.

3) Add beans and broth

Stir in:

2 cans beans (drained and rinsed)
4 cups vegetable broth
½ tsp salt + pepper

Bring to a boil, then lower the heat and simmer for 10 minutes so the flavors can mingle like best friends at brunch.

4) Cook the orzo

Add 1 cup orzo. Simmer 8–10 minutes, stirring often so it doesn’t stick to the bottom.

If it’s getting too thick (or your orzo is extra thirsty), add a little more hot broth or hot water to keep it creamy.

5) Finish with spinach

Stir in 5 oz baby spinach and cook about 1 minute, just until wilted.

Turn off the heat while the orzo is still slightly firm—it’ll keep softening as it sits.

6) Final touches

Taste and adjust salt and pepper. Finish with:

a grating of parmesan, or
a drizzle of olive oil (or both, because you deserve joy)

Tips for the Best Creamy, Cozy Pot

Stir the orzo often. Orzo loves to glue itself to the pot like it pays rent there.
Keep extra liquid nearby. If you want it soupier, add more broth. If you want it thicker, let it sit a few minutes.
Don’t overcook the orzo. Turn off the heat when it’s just shy of done—carryover cooking is real.
Want more protein? Add shredded rotisserie chicken at the end (not vegetarian anymore, but still delicious).
Want more Mediterranean vibes? Add lemon zest, a squeeze of lemon juice, or a handful of chopped parsley at serving.

And if your pot looks thicker the next day? Don’t panic—it’s not ruined. It’s just “extra comfort waiting to happen.” Add a splash of broth and stir.

A Little Real-Life Moment From My Kitchen

This Mediterranean Orzo and Beans recipe has saved me on weeks when life felt like one long group text of responsibilities. You know the kind: work, laundry, “what’s for dinner,” and someone (always someone) asking where their socks are.

On those nights, I want something warm and nourishing—but I also want it to be easy. This is the meal I make when I need dinner to feel like it has my back.

Mediterranean Orzo and Beans served in a bowl with creamy orzo pasta, kidney and pinto beans, cherry tomatoes, and fresh herbs. — This Mediterranean Orzo and Beans bowl is cozy, hearty, and packed with tender beans, juicy tomatoes, and herby flavor—perfect for busy nights.

FAQs About Mediterranean Orzo and Beans

Can I make this a healthy orzo recipe?

Absolutely. Use less oil, sauté with broth, and load up on extra veggies like zucchini, celery, or kale. You can also use low-sodium broth to control salt.

What beans work best in Mediterranean Orzo and Beans?

Kidney and pinto are hearty, but cannellini beans, chickpeas, or black beans all work great. Use what’s in your pantry.

How do I store leftovers?

Let it cool, then store in an airtight container in the fridge for up to 4 days.

Why does it get thicker in the fridge?

Orzo keeps soaking up liquid as it sits (it’s a pasta sponge). Reheat with a splash of broth or water and stir until creamy again.

Can I freeze it?

You can, but the orzo texture can get softer after thawing. If you plan to freeze, cook the orzo just a little less and add extra broth when reheating.

Dinner That Feels Like a Warm Hug

If you’re craving something comforting, simple, and weeknight-realistic, Mediterranean Orzo and Beans is the kind of meal that shows up for you. It’s cozy, filling, and flexible enough to handle whatever you’ve got in the fridge (or whatever you forgot to buy).

Make a pot, grab a bowl, and let this be your reminder that dinner doesn’t have to be complicated to feel like love.

Keep the Mediterranean Goodness Going

Want something bright and fresh alongside your bowl? Try Greek Orzo with Lemon and Herbs for a zippy, feel-good side.
Craving a snacky little “Mediterranean moment” before dinner? Make Easy Olive Tapenade Recipe that tastes fancy in minutes.
Need a cozy, crowd-pleasing side that disappears fast? You can’t go wrong with Greek Feta Roast Potatoes that are crispy, salty, and irresistible.
Turning this into a full meal plan (because you’re smart like that)? Add Slow Cooker Greek Chicken that’s juicy, flavorful, and practically hands-off.

⭐ Before you go: If you made this Mediterranean Orzo and Beans, please leave a review and choose your star rating — it helps so much! ⭐⭐⭐⭐⭐