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.

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.

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

Description

Mediterranean Orzo and Beans is a cozy one-pot vegetarian dinner made with tender orzo, hearty beans, cherry tomatoes, and spinach in a rich tomato-herb broth. Creamy without cream and ready in about 30 minutes, it’s the perfect weeknight comfort meal.

Ingredients

Scale

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

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Instructions

Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and cherry tomatoes. Cook for 4–5 minutes until softened.
Build flavor: Stir in garlic, bay leaves, oregano, red pepper flakes, and tomato paste. Cook for 1 minute, adding a splash of water if needed.
Add beans and broth: Stir in beans, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
Cook orzo: Add orzo and simmer for 8–10 minutes, stirring often to prevent sticking. Add extra broth or hot water if needed for a creamy consistency.
Finish: Stir in spinach and cook 1 minute until wilted. Turn off heat while orzo is slightly firm. Adjust seasoning and top with parmesan or olive oil before serving.

Notes

Stir frequently while cooking the orzo to prevent sticking.

Add extra broth if reheating leftovers for a creamier texture.

Swap beans with chickpeas or cannellini for variation.

For added brightness, finish with a squeeze of lemon juice.

Store in the refrigerator up to 4 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1½ cups
Calories: 360 kcal
Sugar: 7 g
Sodium: 620 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 11 g
Protein: 15 g
Cholesterol: 0 mg