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!
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 😉
PS – come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing your recreations.
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!
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
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!
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!