Mediterranean Orzo and Beans (Healthy One-Pot Dinner) Recipe
This Mediterranean Orzo and Beans recipe is a healthy, one-pot dinner bursting with fresh vegetables, hearty beans, and tender orzo pasta. Easy to prepare and packed with flavor, it’s a nutritious meal perfect for a busy weeknight.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 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)
Herbs and Spices
- 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
Other Ingredients
- 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
Instructions
- Sauté the veggies: 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 to 5 minutes until the vegetables begin to soften.
- Build the flavor: Add the grated garlic, bay leaves (or thyme), dried oregano, red pepper flakes, and tomato paste to the pot. Stir well and cook for 1 minute, adding a splash of water if needed to deglaze the pot and loosen the tomato paste.
- Add beans and broth: Stir in the drained and rinsed beans along with 4 cups of vegetable or chicken broth. Season with salt and black pepper. Bring the mixture to a boil then reduce to a simmer. Let it cook gently for 10 minutes to blend the flavors.
- Cook the orzo: Add the orzo pasta to the simmering pot. Cook for 8 to 10 minutes, stirring frequently to prevent sticking. Add extra broth or hot water as needed to keep the mixture creamy and prevent drying out.
- Finish with spinach: Stir in the baby spinach and cook for 1 minute until just wilted. Turn off the heat while the orzo is still slightly firm to the bite (al dente).
- Final touches: Taste and adjust the salt as needed. Optionally, finish with a grating of Parmesan cheese or an extra drizzle of olive oil before serving.
Notes
- You can substitute the beans with your favorite types, such as cannellini or chickpeas.
- Use vegetable broth to keep the dish vegan, or chicken broth for a richer flavor.
- If you prefer a creamier texture, stir in a splash of cream or coconut milk at the end.
- For added protein, top with grilled chicken or feta cheese if not vegan.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water.
- Adjust red pepper flakes to control the heat level.
Keywords: Mediterranean orzo, one-pot dinner, healthy orzo recipe, vegetarian beans and pasta, tomato and spinach orzo
