5 from 1 vote

Kidney Bean, Spinach, & Orzo Soup

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!
Author: Kaitlin - The Garden Grazer
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish, Soup
Cuisine: Gluten-Free Option, Oil-Free, Vegan
Servings: 5 medium bowls


  • 1 onion
  • 2 carrots
  • 4 cloves garlic
  • 2 15 oz. cans kidney beans
  • 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 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.


*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.
Variations: try this with kale, leeks, zucchini, celery, other herbs, etc.!


Calories: 142kcal | Carbohydrates: 30g | Protein: 5g | Potassium: 456mg | Fiber: 3g | Sugar: 7g | Vitamin A: 129.3% | Vitamin C: 20.3% | Calcium: 9.6% | Iron: 15.7%