Mediterranean Orzo and Beans: Healthy One-Pot Dinner Recipe
Mediterranean Orzo and Beans is a flavorful and hearty one-pot dinner featuring tender orzo pasta, protein-rich beans, fresh vegetables, and vibrant Mediterranean herbs. This healthy and comforting dish combines sautéed onions, carrots, cherry tomatoes, and garlic with aromatic bay leaves and oregano, simmered in vegetable broth and finished with fresh baby spinach. It’s a perfect nutritious meal that is easy to prepare and packed with wholesome ingredients.
- 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 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)
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, stirring occasionally, until the vegetables are softened and fragrant.
- Build the flavor: Add the grated garlic, bay leaves, dried oregano, and red pepper flakes to the pot. Stir in the tomato paste and a splash of water to loosen it up. Cook for about 1 minute to enhance the flavors and develop a rich base.
- Add beans and broth: Stir in the drained and rinsed kidney and pinto beans along with the vegetable broth. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 10 minutes to meld the flavors.
- Cook the orzo: Add the orzo pasta to the simmering pot. Cook uncovered for 8 to 10 minutes, stirring frequently to prevent sticking. Add extra broth or hot water as necessary to keep the dish creamy and prevent the orzo from drying out.
- Finish with spinach: Stir in the baby spinach and cook for an additional minute, just until the spinach wilts. Turn off the heat while the orzo remains slightly firm (al dente). Adjust salt and pepper to taste. Optionally, finish with a grating of parmesan cheese or a drizzle of olive oil for extra richness.
Notes
- Feel free to substitute orzo with ditalini or other small pasta shapes.
- If you prefer a spicier dish, increase the red pepper flakes to your liking.
- For a vegan version, omit parmesan or use a vegan cheese alternative.
- Add extra broth gradually to achieve your preferred consistency; the orzo absorbs liquid quickly.
- Can be garnished with fresh parsley or basil for additional freshness.
- Use low-sodium broth to better control the salt levels.
Keywords: Mediterranean orzo beans, healthy one-pot dinner, vegetarian pasta, easy stovetop meal, nutritious Mediterranean recipe
