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!)
Kidney Bean, Spinach, & Orzo Soup
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
Nutrition Per Serving (estimate)
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!
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
Hey Sarah!! YAY! So glad to hear you're enjoying the recipes. And I LOVE your addition of tomato paste to this – thick & tomatoey is always a win in my book 😉 Thanks for the kind words and have a beautiful week! -Kaitlin
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?
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!
Looks delicious! Approximately how many calories per serving?
gonna try this with a little pesto
addedd.
Have you try doing this recipe in the instant pot?i wonder about how long it would take?
Oooh good question – I’ve never made it in the instant pot, but I bet it’d work well! Will update if I ever give it a try!
This looks very good!!! Can I freeze it?
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