Name: Kidney Bean, Spinach, & Orzo Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 onion; 2 carrots; 4 cloves garlic; 30 oz. caned kidney beans (two 15 oz. cans); 15 oz. can diced tomatoes; 6 cups vegetable broth; 3/4 cup orzo* (uncooked); 3 cups baby spinach; 1 tsp. dried basil; 1/2 tsp. dried oregano; Salt to taste

One pot, 30-minute Kidney Bean, Spinach, Orzo Soup! This cozy meal comes together quick (with lots of pantry staples!) for an easy vegan weeknight meal.

Bowl of kidney bean, spinach, and orzo soup with spoon

Cozy orzo soup! This simple yet satisfying 10-ingredient, 1 pot, 30-minute soup is made with many easy pantry staples. It's one of those meals I whip together when I haven't been to the store in a while and am low on fresh produce.

Usually my motto is: when in doubt, make soup! This is one of my favorites and so warmly satisfying on a chilly day.

Kidney bean spinach soup in a bowl with spoon

You could easily swap out the spinach for kale or do a combination of both. Soup is super versatile and the addition of leeks and zucchini are a couple of my favorite variations. My 5 year old daughter's analysis? "I like it. The orzo seems pretty good. It's squishy!" (Said while making a squishy hand motion.) Sounds like we've got a real recipe critic on our hands.

If you're looking for more quick and easy inspiration, also check out the 15 Easy Vegan Weeknight Meals.

Print Recipe Pin Recipe Leave a Review

4.84 from 6 votes

Kidney Bean, Spinach, & Orzo Soup

This cozy soup comes together quick with lots of pantry staples for an easy vegan weeknight meal.

AuthorKaitlin - The Garden Grazer

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

CategoryMain Dish, Soup

CuisineGluten-Free Option, Oil-Free, Vegan

Servings5 medium bowls

Ingredients

US Customary - Metric

1 onion
2 carrots
4 cloves garlic
30 oz. caned kidney beans (two 15 oz. cans)
15 oz. can diced tomatoes
6 cups vegetable broth
3/4 cup orzo* (uncooked)
3 cups baby spinach
1 tsp. dried basil
1/2 tsp. dried oregano
Salt to taste

Instructions

Dice onion.
In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Meanwhile, dice carrot and mince garlic.
When onion is translucent, add carrots, garlic, basil, and oregano. Stir and sauté 2 minutes.
Add broth, and tomatoes with juice. Bring to a light boil.
Rinse and drain beans. Add to pot.
Add orzo and bring to a simmer. Cover, reduce heat, and cook for about 10-12 minutes, or until orzo is cooked.
Stir in spinach during the last couple minutes of cooking.
Salt to taste.

Notes

*I love soup on the thicker side, so decrease orzo to 1/2 cup if you’d like it a bit more brothy. (The orzo will also continue to soak up the broth as it sits or if saved for leftovers.)

For gluten-free, sub the orzo for quinoa, rice, or a different gluten-free pasta.

Variations: try this with kale, leeks, zucchini, celery, other herbs, etc.

Nutrition Per Serving (Estimate)

Calories: 142 kcalCarbohydrates: 31 gProtein: 5 gFat: 1 gSaturated Fat: 1 gPotassium: 456 mgFiber: 4 gSugar: 7 gVitamin A: 6464 IUVitamin C: 17 mgCalcium: 96 mgIron: 3 mg

Did you make this recipe?Please leave a star rating or comment below.

Enjoying this Kidney Bean Orzo Soup? Feel free to also check out:

Come join The Garden Grazer on Instagram and then share a photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated - thank you!)

Comments

Steph

October 25, 2020 at 1:20 pm

Could you substitute any type of bean for the kidney beans?

- Kaitlin McGinn
  
  November 09, 2020 at 12:48 pm
  
  Hi Steph! Sure, feel free to substitute your own favorite bean here 🙂 Hope you enjoy if you give it a try! -Kaitlin
  
Natasha

March 04, 2020 at 2:43 pm

This looks very good!!! Can I freeze it?

- Kaitlin McGinn
  
  March 04, 2020 at 2:49 pm
  
  Hi Natasha! You could, but I would suggest making & freezing it without the orzo (as pasta tends to turn quite mushy when freezing & reheating). Then cook the orzo separately and add it in when you're ready to thaw and reheat. Hope you enjoy if you give it a try! Wishing you a beautiful rest of the week 🙂 -Kaitlin
  
Alessandra

May 19, 2019 at 5:13 am

Have you try doing this recipe in the instant pot?i wonder about how long it would take?

- Kaitlin McGinn
  
  June 11, 2019 at 1:01 pm
  
  Good question - I've never made it in the instant pot, but I bet it'd work well! (I'm guessing maybe 10 minutes?)
  
Rachael Ploegstra

January 07, 2019 at 4:11 pm

gonna try this with a little pesto added.

lefthand

November 27, 2018 at 3:39 am

Looks delicious! Approximately how many calories per serving?

Kira

January 19, 2018 at 6:32 am

I want to make this with real orzo (barley) instead of pasta orzo. Any tips for cooking? Should I cook the barley and then add it to the soup?

- Kaitlin | The Garden Grazer
  
  January 30, 2018 at 6:29 pm
  
  Hi Kira! Barley takes about twice as long to cook (and soaks up a bit more water) so I'd suggest cooking it separately and stirring it in. Or if you're cooking it with the soup, add another cup of broth (or more as needed). Hope you enjoy!
  
sarah-something

January 12, 2018 at 3:48 am

This was a total winner! Super easy, thick, hearty & yummy. I added 2 tbsp of tomato paste, made it twice in one week. Thank you! I have loved all of the recipes I have made from your blog

- Kaitlin | The Garden Grazer
  
  January 30, 2018 at 6:34 pm
  
  So great to hear, Sarah! And awesome idea with the tomato paste addition - thanks for sharing!