Kidney Bean, Spinach, and Orzo Soup (30 Minute)

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 an easy 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 is only 10 ingredients, one pot, and takes just 30 minutes to prepare.

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.
• Garlic cloves: Or use dried garlic powder instead.
• 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: 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

Customize

Soup is versatile so change it up with the vegetables or herbs you enjoy. A few ideas include:

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 stirring them in at the end of cooking time.

Thickness: You can also add a couple tablespoons tomato paste or puree for a thicker, richer broth.

Serving

Garnish your bowl with fresh parsley, cilantro, or other herbs before serving for added flavor.

Storing

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

A cozy red kidney bean soup that comes together quick + easy! Made with lots of pantry staples and great for lunch or dinner.

4.86 from 7 votes

Print Recipe Pin Recipe Comment

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Author: Kaitlin - The Garden Grazer

Course: Main Dish, Soup

Cuisine: Gluten-Free Option, Oil-Free, Vegan

Servings: 5 medium bowls

US CustomaryMetric

Ingredients

• 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

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

*Thickness: I enjoy dense soup, so decrease orzo to 1/2 cup if you’d like it a bit more brothy. (The orzo will also continue to soak up the broth as it sits or if saved for leftovers.)

For gluten-free: Substitute 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)

Nutrition Facts

Kidney Bean, Spinach, and Orzo Soup

Amount per Serving

Calories

277

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Potassium

 

880

mg

25

%

Carbohydrates

 

55

g

18

%

Fiber

 

12

g

50

%

Sugar

 

10

g

11

%

Protein

 

14

g

28

%

Vitamin A

 

6470

IU

129

%

Vitamin C

 

18

mg

22

%

Calcium

 

123

mg

12

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

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If you are enjoying this vegan Red Kidney Bean Soup with Orzo recipe, also check out:

• Bedtime Golden Turmeric Milk
• Fiesta Three Bean Chili
• Lemon Garlic Orzo with Asparagus
• 15 Easy Vegan Weeknight Meals

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