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.
Servings5 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)
Calories: 277 kcal | Carbohydrates: 55 g | Protein: 14 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 880 mg | Fiber: 12 g | Sugar: 10 g | Vitamin A: 6470 IU | Vitamin C: 18 mg | Calcium: 123 mg | Iron: 4 mg