Name: Mediterranean Orzo and Beans (Healthy One-Pot Dinner) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 – 2 tablespoons extra virgin olive oil; 1 onion, chopped; 2 carrots, sliced into discs; 1½ cups cherry tomatoes; 2 cloves garlic, grated; 5 ounces baby spinach (about 5 cups); 2 bay leaves or ½ teaspoon thyme; 1 teaspoon dried oregano; ¼ teaspoon red pepper flakes; ½ teaspoon salt or more to taste; Black pepper, to taste; 2 tablespoons tomato paste; 2 cans beans (15 oz / 400 g each) — or 3 cups / 460 g cooked beans (1 can kidney beans, 1 can pinto beans), drained and rinsed; 4 cups vegetable broth or chicken broth + 1 cup / 250 ml additional if needed; 1 cup orzo pasta or ditalini

Jump to Recipe

Introduction

Mediterranean Orzo and Beans is a comforting, healthy one-pot dinner packed with wholesome ingredients and vibrant flavors. This easy recipe combines tender orzo pasta, hearty beans, and fresh vegetables in a savory broth. Perfect for a quick weeknight meal or meal prep.

A large white pan is filled with a colorful mix of cooked orzo pasta, dark red kidney beans, light brown pinto beans, bright orange carrot slices, cherry tomatoes, and fresh green spinach leaves, all mixed in a light orange, slightly thick sauce. The spoon stirring the dish shows the texture of the sauce coating the ingredients, with the orzo pieces looking soft and the beans shiny. The edge of the pan has some sauce marks, and the background has a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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), drained and rinsed — or 3 cups cooked beans (e.g., 1 can kidney, 1 can pinto)
4 cups vegetable broth or chicken broth, plus 1 cup (250 ml) extra if needed
1 cup orzo pasta or ditalini
5 ounces baby spinach (about 5 cups)
½ teaspoon salt, or more to taste
Black pepper, to taste

Instructions

Step 1: Heat 1 to 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and cherry tomatoes. Cook for 4–5 minutes until the vegetables begin to soften.
Step 2: Stir in the grated garlic, bay leaves (or thyme), dried oregano, red pepper flakes, and tomato paste. Cook, stirring, for 1 minute, adding a splash of water if needed to prevent sticking.
Step 3: Add the drained beans, vegetable or chicken broth, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to develop flavors.
Step 4: Stir in the orzo pasta. Simmer for 8–10 minutes, stirring frequently to prevent sticking. Add extra broth or hot water if the mixture becomes too thick, aiming for a creamy consistency.
Step 5: Add the baby spinach and cook for about 1 minute until wilted. Turn off the heat while the orzo is still slightly firm to your preference.
Step 6: Taste and adjust salt and pepper as needed. Finish with a grating of Parmesan cheese or a drizzle of olive oil, if desired, before serving.

Tips & Variations

Use any combination of beans you like, such as cannellini, chickpeas, or black beans, for different flavors and textures.
Adding a squeeze of lemon juice before serving brightens the flavors beautifully.
For a vegan option, skip the Parmesan and use nutritional yeast or a splash of lemon for added richness.
If you prefer a thicker stew, reduce the broth slightly or cook the orzo a bit longer to absorb more liquid.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the dish if it has thickened. This meal also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A bowl of soup with three main layers is shown. The bottom layer is a golden-orange broth, warm and clear. The middle layer has small off-white orzo pasta, along with bright red kidney beans and light brown beans scattered throughout. The top layer shows chunks of cherry tomatoes, some orange slices of squash or carrot, and pieces of dark green leafy spinach. A silver spoon is partially submerged on the right side of the bowl. The bowl itself is white with a blue rim, set on a white marbled surface, with some tomatoes and a blue checked cloth partially visible around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta instead of orzo?

Yes, small pasta shapes like ditalini, elbow macaroni, or small shells work well in this recipe as they cook at a similar rate and blend nicely with the beans and vegetables.

Is this recipe suitable for meal prep?

Absolutely! This dish stores and reheats well, making it great for preparing ahead for busy weeknights or lunches throughout the week.