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 can) – recommended 1 can kidney beans, 1 can pinto beans, drained and rinsed; 4 cups vegetable broth (or chicken broth); Extra broth or hot water as needed to finish cooking; 1 cup orzo pasta (or ditalini)

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Introduction

Mediterranean Orzo and Beans is a hearty, healthy one-pot dinner that’s full of flavor and easy to prepare. Combining tender vegetables, creamy beans, and delicate orzo pasta, this dish is perfect for busy weeknights or cozy meals at home.

The image shows a close-up of a blue pot filled with a colorful cooked dish made of several visible layers: the first layer is a yellow-orange thick sauce, followed by light yellow orzo pasta spread throughout, then dark red kidney beans and light brown beans scattered across the dish, bright orange sliced carrots, and vibrant green spinach leaves mixed evenly inside. Whole small red cherry tomatoes add a pop of color. A silver spoon is scooping some of the mixture from the pot. The pot sits on a white marbled surface with a blue and white checkered cloth and a garlic bulb in the background. 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 can) — or 3 cups / 460 g cooked beans (we use 1 can kidney, 1 can pinto)
4 cups vegetable broth (or chicken broth, plus 1 cup / 250 ml if needed)
1 cup orzo pasta (or ditalini)
5 ounces baby spinach (about 5 cups)
½ teaspoon salt (or more to taste) plus black pepper

Instructions

Step 1: Heat the 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 soften.
Step 2: Add the grated garlic, bay leaves, dried oregano, red pepper flakes, and tomato paste. Stir well and cook for 1 minute with a splash of water to lift the flavors.
Step 3: Stir in the drained and rinsed beans, vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Step 4: Add the orzo pasta to the pot and simmer for 8–10 minutes, stirring frequently to prevent sticking. Add extra broth or hot water as needed to keep the mixture creamy.
Step 5: Stir in the baby spinach and cook for 1 minute, just until wilted. Turn off the heat while the orzo is still slightly firm. Adjust seasoning with salt and black pepper, then optionally finish with grated parmesan or a drizzle of olive oil.

Tips & Variations

For extra protein, add cooked chicken or sausage slices before adding the orzo.
Replace baby spinach with kale or Swiss chard for a different green twist.
If you like it spicier, increase the red pepper flakes or add a pinch of cayenne pepper.
Use gluten-free orzo or substitute with quinoa for a gluten-free version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the orzo if it has thickened.

How to Serve

A close-up image of a blue bowl filled with a thick soup showing three main layers: the bottom layer is an orange-tinted broth, the middle layer has small grain-shaped orzo pasta in pale yellow color mixed throughout, and the top layer contains red kidney beans, light brown beans, bright red cherry tomatoes, wilted dark green spinach leaves, and some sliced orange vegetables, all spread evenly. A silver spoon rests on the right side inside the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the dried beans thoroughly before adding them to the recipe. This will ensure they cook evenly with the other ingredients.

Is it possible to make this dish vegan?

Absolutely! Use vegetable broth and skip the parmesan or substitute it with a plant-based cheese or nutritional yeast for a vegan version.