Kidney Bean, Spinach, & Orzo Soup (30 minute!)

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.

Orzo soup! This simple yet cozy 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 (read: low on fresh produce). Usually my motto is… when in doubt, make soup! This is always one of my favorites and so satisfying on a chilly day.

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 Best Easy Vegan Weeknight Meals roundup!

And come join The Garden Grazer on Instagram and share a pic if you make or adapt this! I love seeing your recreations. (Or leave a star rating below if you give it a try – your feedback is very appreciated!)

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5 from 3 votes

Kidney Bean, Spinach, & Orzo Soup

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!

Author: Kaitlin – The Garden Grazer

Prep Time:10 minutes

Cook Time:20 minutes

Total Time:30 minutes

Category: Main Dish, Soup

Cuisine: Gluten-Free Option, Oil-Free, Vegan

Servings:5 medium bowls

Ingredients

• 1 onion
• 2 carrots
• 4 cloves garlic
• 2 15 oz. cans kidney beans
• 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 med-high heat, saute onion in 3 Tbsp. water or broth for about 7-8 minutes.
• Meanwhile, dice carrot and mince garlic.
• When onion is translucent, add carrots, garlic, basil, and oregano. Cook 2 minutes.
• Add 6 cups 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. Alternatively, you can bump it up to 1 full cup if you’d really like it extra thick! Just note the orzo will 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: 142kcal | Carbohydrates: 30g | Protein: 5g | Potassium: 456mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6465IU | Vitamin C: 16.7mg | Calcium: 96mg | Iron: 2.8mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Enjoying this Kidney Bean Spinach Soup? Feel free to also check out the full “Vegan Soup” recipe archives on the site for more cozy plant-based inspiration!