Creamy White Bean & Spinach Orzo

Ingredients

• 1 cup orzo pasta
• 1 can (15 oz) cannellini beans, rinsed
• 2 cups baby spinach
• 2.5 cups vegetable broth
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 0.25 cup grated parmesan
• 1 tbsp olive oil

Method

1. Heat olive oil in a large skillet. Sauté garlic for 1 minute.
2. Add orzo and toast slightly for 1 minute.
3. Pour in broth. Simmer, stirring occasionally, until orzo is tender and most liquid is absorbed (about 10 mins).
4. Stir in beans and spinach until spinach wilts.
5. Finish with lemon juice and parmesan. Season with salt and pepper to taste.

The Story & Tips

Creamy White Bean & Spinach Orzo is a two-serving vegetarian skillet dinner with orzo, cannellini beans, spinach, vegetable broth, garlic, lemon, parmesan, and olive oil. The orzo cooks in the broth, making this a one-pan option with the beans and greens folded in near the end.

Sauté the garlic briefly, toast the orzo for a minute, then simmer it in broth while stirring from time to time. Periodic stirring helps the orzo cook evenly and release starch, while the beans and spinach are added once the pasta is tender and most liquid is absorbed.

Finish the orzo with lemon juice and parmesan, then serve warm with a simple seasonal side or fresh fruit. Refrigerate leftovers for up to three days and loosen them with broth when reheating. Chickpeas or navy beans can replace cannellini beans, and kale or Swiss chard should be added earlier than spinach.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Substitutions

• baby spinach: Use chopped kale or Swiss chard; add these 3-4 minutes earlier to ensure they soften properly.
• vegetable broth: Use chicken broth for a deeper savory flavor if not keeping the dish vegetarian.
• cannellini beans: Use chickpeas or navy beans for a similar texture and protein boost.

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Refrigerate for up to 3 days; loosen with broth when reheating.