If you’re craving a comforting, hearty, and beautifully vibrant dish that comes together with minimal fuss, this One Pot Orzo with White Beans Recipe is your new best friend in the kitchen. Combining tender orzo, creamy cannellini beans, the brightness of fresh lemon, and bursts of sun-dried tomato flavor, every spoonful is a delightful harmony of textures and tastes. It’s a one-pot wonder that feels both elegant and homey, perfect for busy weeknights or casual dinners with friends.
Ingredients You’ll Need
These ingredients are simple but indispensable, each playing a crucial role to create a dish that sings with flavor and texture. From the aromatic shallots and garlic to the fresh herbs and toasted pine nuts, every addition makes this dish shine.
- Extra-virgin olive oil: Adds richness and helps sauté the aromatics to golden perfection.
- Shallots: Provide a delicate sweetness and depth to the flavor base.
- Garlic: Brings its signature punch, elevating all the other ingredients.
- Sea salt: Enhances every flavor and balances the dish perfectly.
- Dried oregano: Introduces subtle earthiness and warmth.
- Dried thyme: Lends a fresh, herbal note that complements the beans beautifully.
- Ground black pepper: Adds a gentle kick and complexity.
- Orzo pasta: The star of the dish, providing a tender, rice-like texture that soaks up the broth and flavors.
- Sun-dried tomatoes: Deliver concentrated, tangy sweetness that brightens every bite.
- Vegetable broth: The flavorful cooking liquid that brings the dish together.
- Cannellini beans: Creamy and hearty, they add protein and wonderful texture.
- Lemon zest: Infuses the dish with lively citrus aroma.
- Fresh lemon juice: Cuts through richness with vibrant acidity.
- Baby spinach: Adds freshness, color, and a nutritious green boost.
- Crumbled feta cheese: Brings salty creaminess that balances the lemon and herbs.
- Fresh basil: Offers aromatic sweetness and a burst of color.
- Toasted pine nuts: Introduce a beautiful crunch and nutty richness for the perfect finishing touch.
How to Make One Pot Orzo with White Beans Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large skillet over medium-high heat until it’s shimmering. Add the thinly sliced shallots and sauté for about 3 minutes until they’re soft and fragrant. Next, toss in the minced garlic along with sea salt, dried oregano, thyme, and ground black pepper. Cook everything for 30 seconds, stirring often so the garlic doesn’t burn but releases all its lovely aroma. These aromatics lay the flavorful foundation that’s absolutely crucial to this One Pot Orzo with White Beans Recipe.
Step 2: Toast the Orzo and Tomatoes
Now it’s time to add the orzo pasta and chopped sun-dried tomatoes directly to the skillet. Stir them together with the aromatics and let the orzo toast for about 1 minute. This step isn’t just for texture; toasting the orzo boosts its nutty flavor and makes the final dish even more delicious and complex.
Step 3: Simmer with Broth and Beans
Pour in the vegetable broth, along with the drained and rinsed cannellini beans, lemon zest, and fresh lemon juice. Stir everything to combine fully, then crank up the heat to bring the mixture to a low boil. Once boiling, reduce the heat to low and cover the skillet with a lid to let it gently simmer for 15 minutes. This is when the orzo cooks through perfectly, soaking up the flavorful broth and blending harmoniously with the beans.
Step 4: Wilt the Spinach and Add Finishing Touches
After the orzo is tender and all the liquid is absorbed, add the baby spinach in batches if needed to help it wilt evenly. Remove the pot from heat and fold in the creamy crumbled feta, fresh chopped basil, and toasted pine nuts. These final ingredients elevate the dish, adding creaminess, herbal brightness, and delightful crunchiness to every bite.
Step 5: Serve Immediately
This One Pot Orzo with White Beans Recipe is best enjoyed fresh and warm, straight from the pot. The flavors are brightest, and the textures are at their peak right after cooking.
How to Serve One Pot Orzo with White Beans Recipe
Garnishes
Sprinkle a little extra crumbled feta or more toasted pine nuts on top for added texture and flavor. You can also add a drizzle of good-quality extra-virgin olive oil or a few fresh basil leaves to make it look and taste restaurant-worthy in seconds.
Side Dishes
This dish pairs beautifully with a light, crisp green salad or a side of roasted vegetables. If you want something more substantial, a simple grilled chicken or fish can complement the freshness and heartiness of the orzo and beans without overpowering it.
Creative Ways to Present
Serve this dish in shallow bowls and garnish with lemon wedges for guests to squeeze over. For a stunning presentation at gatherings, offer it alongside a bowl of creamy tzatziki or hummus. The Mediterranean vibes of the One Pot Orzo with White Beans Recipe lend themselves wonderfully to sharing and festive meals.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors continue to meld beautifully, making it a convenient and tasty meal to enjoy later in the week.
Freezing
You can freeze this dish, but since it contains fresh spinach and feta, the texture might change slightly. For best results, freeze before adding the spinach and cheese, and then stir those in fresh when reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of vegetable broth or water to loosen the pasta if it feels dry. Microwaving works too – just cover and heat in short bursts to avoid overcooking the orzo and wilting the spinach too much.
FAQs
Can I use a different type of bean for this recipe?
Absolutely! While cannellini beans work wonderfully, you can substitute with great northern beans or chickpeas. Just keep in mind the texture and flavor will vary slightly but still be delicious.
Is this recipe vegan-friendly?
This version includes feta cheese, so it is not vegan. However, you can easily make it vegan by omitting the feta or using a plant-based alternative. The dish still shines with vibrant flavors.
Can I make this recipe gluten-free?
If you want a gluten-free version, look for gluten-free orzo made from rice or corn. The cooking time might differ slightly, so keep an eye on the texture for perfect tenderness.
How spicy is this dish? Can I add heat?
This One Pot Orzo with White Beans Recipe is mild and comforting by design. But if you adore a little heat, add a pinch of red pepper flakes or a dash of hot sauce while sautéing the aromatics for an exciting kick.
Can I prepare this recipe in advance for a crowd?
You sure can! Cook everything up to the spinach step and refrigerate it. Add fresh spinach, feta, basil, and pine nuts just before serving to keep everything fresh and vibrant for your guests.
Final Thoughts
This One Pot Orzo with White Beans Recipe truly feels like a warm hug in a bowl, combining wholesome ingredients with bright, fresh flavors that will quickly become a regular in your recipe rotation. It’s effortless, elegant, and downright delicious—give it a try and watch it become a new family favorite!
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One Pot Orzo with White Beans Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A delicious and hearty one-pot meal featuring tender orzo pasta cooked with cannellini beans, sun-dried tomatoes, and fresh spinach. Enhanced with aromatic herbs, zesty lemon, crumbled feta, fresh basil, and toasted pine nuts, this dish offers a perfect balance of flavors and textures, making it an easy and nutritious vegetarian dinner.
Ingredients
Base Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
Main Ingredients
- 1 cup orzo pasta
- 1 cup sun-dried tomatoes, roughly chopped
- 3 cups vegetable broth
- 2 (15-ounce each) cans cannellini beans, drained and rinsed
Finishing Ingredients
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 5 ounces baby spinach
- 1/4 cup crumbled feta cheese
- 1/2 cup chopped fresh basil
- 1/4 cup toasted pine nuts
Instructions
- Sauté Aromatics: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the thinly sliced shallots and sauté for 3 minutes until softened. Add minced garlic, sea salt, dried oregano, dried thyme, and ground black pepper. Cook for 30 seconds more, stirring frequently to release the herbs’ fragrance without burning the garlic.
- Toast Orzo and Tomatoes: Add the orzo pasta and chopped sun-dried tomatoes to the skillet. Stir well to coat everything in the oil and toast the orzo for 1 minute, enhancing its nutty flavor.
- Simmer with Broth and Beans: Pour in the vegetable broth, add the drained cannellini beans, lemon zest, and lemon juice. Stir to combine all ingredients, then increase heat to high and bring to a low boil. Reduce heat to low, cover the skillet, and let it simmer for 15 minutes until the orzo is tender and has absorbed most of the liquid.
- Wilt the Spinach and Add Final Ingredients: Stir in the baby spinach in batches if needed, allowing it to wilt evenly into the mixture. Remove the skillet from heat and gently stir in the crumbled feta cheese, chopped fresh basil, and toasted pine nuts to combine.
- Serve: Immediately serve the orzo hot as a satisfying vegetarian main dish or side. Enjoy the blend of fresh, tangy, and savory flavors.
Notes
- Use vegetable broth for a vegetarian version; chicken broth can be substituted for non-vegetarian.
- Sun-dried tomatoes add a concentrated tomato flavor but can be substituted with cherry tomatoes if unavailable.
- Toasting the orzo before simmering enhances its nuttiness and texture.
- Adding spinach in batches helps it wilt evenly without overcrowding the pan.
- For a nuttier flavor, consider lightly toasting the pine nuts before adding.
- This dish can be served warm or at room temperature, making it versatile for meal prep or a picnic.
