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.
Cozy orzo soup! This simple yet satisfying soup is made with many easy pantry staples making it a great choice for weeknights. Plus it's only 10 ingredients, 1 pot, and takes just 30 minutes to prepare.
It's one of my favorites and so warmly comforting on a chilly day.
Ingredients for Bean Orzo Soup
For this recipe you will need:
- Onion
- Carrot
- Garlic
- Kidney beans
- Diced tomatoes (or fire-roasted)
- Vegetable broth
- Orzo pasta
- Fresh baby spinach (or kale)
- Dried oregano & basil
Soup is wonderfully versatile, and the addition of leeks and zucchini are a couple of my favorite variations.
If you're looking for more quick and easy inspiration, also check out 15 Easy Vegan Weeknight Meals.
Kidney Bean, Spinach, & Orzo Soup
Ingredients
- 1 onion
- 2 carrots
- 4 cloves garlic
- 30 oz. caned kidney beans (two 15 oz. cans)
- 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 medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, dice carrot and mince garlic.
- When onion is translucent, add carrots, garlic, basil, and oregano. Stir and sauté 2 minutes.
- Add 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)
If you're enjoying this Kidney Bean Orzo Soup, also check out:
Come join The Garden Grazer on Instagram and then share a photo if you make this! (Also please leave a review and star rating below if you give it a try. Your feedback is greatly appreciated - thank you!)
Steph
Could you substitute any type of bean for the kidney beans?
Kaitlin McGinn
Hi Steph! Sure, feel free to substitute your own favorite bean here. Hope you enjoy if you give it a try! -Kaitlin
Natasha
This looks very good!!! Can I freeze it?
Kaitlin McGinn
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!
Alessandra
Have you try doing this recipe in the instant pot? I wonder about how long it would take?
Kaitlin McGinn
Good question - I've never made it in the instant pot, but I bet it'd work well! (I'm guessing maybe 10 minutes?)
Rachael Ploegstra
Going to try this with a little pesto added.
Kira
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?
Kaitlin | The Garden Grazer
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!
sarah-something
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
Kaitlin | The Garden Grazer
So great to hear, Sarah! And awesome idea with the tomato paste addition - thanks for sharing!