An easy Red Kidney Bean, Spinach, and Orzo Soup recipe! This cozy meal comes together quick in one pot (with lots of pantry staples) for a simple vegan lunch or dinner.
This Kidney Bean Orzo Soup is simple yet satisfying, and is made with mostly pantry staples!
Plus it is filled with hearty plant-based protein and fiber.
It's only 10 ingredients, one pot, and takes just 30 minutes to prepare.
We find it so warmly comforting on a chilly day!
Ingredients for Kidney Bean Soup
For this recipe you will simmer in a large stockpot:
- Yellow onion: Or substitute white onion or sweet onion.
- Carrot: These are one of the richest vegetable sources of carotenoids, which help support vision and the immune system. They also provide powerful antioxidant protection as well and contain vitamin A, vitamin K, vitamin C, and dietary fiber.
- Fresh garlic cloves: Or simply use dried garlic powder instead if desired.
- Red kidney beans: You will need two 15-ounce cans of cooked beans for this recipe. Or substitute a different bean of choice such as white kidney beans (cannellini beans), etc.
- Canned diced tomatoes: Either regular or fire-roasted diced tomatoes.
- Vegetable broth: Be sure to use low sodium if desired.
- Orzo pasta: Orzo is a type of small pasta that is shaped like a large grain of rice. Most orzo is not gluten-free as it's typically made from semolina, which is a flour made from high-protein durum wheat. (But there are a couple brands that carry a gluten-free orzo made with rice flour and corn flour if you need a gluten-free option.) Otherwise feel free to substitute with rice, quinoa, or a gluten-free pasta if needed.
- Fresh baby spinach: Or you can substitute fresh kale.
- Dried oregano
- Dried basil
Veggies: Try it with other vegetables such as leeks, zucchini, yellow summer squash, celery, green peas, sweet corn, etc.
Herbs + spices: Change up the dried herbs and use an Italian seasoning blend, parsley, ground cumin, smoked paprika, thyme, bay leaves, etc.
Make it spicy: Include black pepper, red pepper flakes, cayenne pepper, chipotle in adobo sauce, or simply top with hot sauce to taste.
Make it "meaty": Stir in your favorite vegan ground beef crumbles or vegan sausage. I suggest cooking these separately according to package instructions. Then stir them in towards the end of cooking time.
Thickness: You can also add a couple tablespoons tomato paste or puree for a thicker, richer broth.
Garnish your bowl with fresh parsley, cilantro, or other herbs before serving for added flavor.
Store any leftovers in an airtight container in the refrigerator. We find they keep well for about 4-5 days.
So it's a great choice to make-ahead for meal prep, take-along lunches, etc.
For more inspiration, also browse all easy vegan dinner recipes.
Kidney Bean, Spinach, and Orzo Soup
- 1 yellow onion
- 2 carrots
- 4 cloves garlic
- 30 oz. canned 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
- 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.
Nutrition Per Serving (Estimate)
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