Name: Kidney Bean, Spinach, and Orzo Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

One pot, 30-minute Kidney Bean Spinach & Orzo Soup! This cozy meal comes together quick (with lots of pantry staples) for an easy vegan lunch or dinner.

Bowl of kidney bean, spinach, and orzo soup with spoon

This simple yet satisfying orzo soup is made with mostly pantry staples.

Plus it is filled with plant-based protein and fiber.

It is only 10 ingredients, 1 pot, and takes just 30 minutes to prepare.

So warmly comforting on a chilly day!

Uncooked orzo pasta in a small jar with spoon

Ingredients for Bean + Orzo Soup

For this recipe you will need:

Yellow onion
Carrot
Garlic cloves: Or dried garlic powder.
Red kidney beans: You will need two 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
Orzo pasta
Fresh baby spinach: Or you can substitute fresh kale.
Dried oregano
Dried basil

Kidney bean spinach soup in a bowl with spoon

Customize

Soup is versatile so change it up with the vegetables or herbs you enjoy.

Veggies: Try it with leeks, zucchini, yellow summer squash, celery, green peas, sweet corn, etc.

Herbs: Change up the dried herbs and use Italian seasoning, parsley, thyme, etc. Or top your bowl with fresh herbs before serving for added flavor.

Storing

Store any leftovers in an airtight container in the refrigerator. We find they keep 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 vegan main dish recipes.

Kidney Bean, Spinach, and Orzo Soup

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

4.84 from 6 votes

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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

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)

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Comments

Steph

October 25, 2020 at 1:20 pm

Could you substitute any type of bean for the kidney beans?

- Kaitlin McGinn
  
  November 09, 2020 at 12:48 pm
  
  Hi Steph! Sure, feel free to substitute your own favorite bean here. Hope you enjoy if you give it a try! -Kaitlin
  
Natasha

March 04, 2020 at 2:43 pm

This looks very good!!! Can I freeze it?

- Kaitlin McGinn
  
  March 04, 2020 at 2:49 pm
  
  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

May 19, 2019 at 5:13 am

Have you try doing this recipe in the instant pot? I wonder about how long it would take?

- Kaitlin McGinn
  
  June 11, 2019 at 1:01 pm
  
  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

January 07, 2019 at 4:11 pm

Going to try this with a little pesto added.

Kira

January 19, 2018 at 6:32 am

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
  
  January 30, 2018 at 6:29 pm
  
  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

January 12, 2018 at 3:48 am

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
  
  January 30, 2018 at 6:34 pm
  
  So great to hear, Sarah! And awesome idea with the tomato paste addition - thanks for sharing!