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

A simple yet cozy 10-ingredient, 1 pot, 30-minute soup made with many easy pantry staples. This is 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! 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 😉

Vegan, oil-free (for gluten-free options see notes below)
Serves about 4-5

Ingredients
1 onion
2 carrots
4 cloves garlic
Two 15 oz. cans kidney beans
15 oz. can diced tomatoes
6 cups vegetable broth
3/4 cup dry orzo*
3 cups baby spinach
1 tsp. dried basil
1/2 tsp. dried oregano
Salt to taste
Variations/other additions: kale, leeks, zucchini, celery, other herbs

Directions
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.

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