One pot, 30-minute Kidney Bean, Spinach, Orzo Soup! 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 😉
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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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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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
ReplyDeleteHey 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
DeleteI 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?
ReplyDeleteHi 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!
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