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A white bowl of vegan kidney bean, spinach, orzo soup garnished with fresh parsley

Kidney Bean, Spinach, and Orzo Soup (Easy!)

Simple yet so delicious! This cozy soup comes together quick & easy with lots of basic pantry staples. It's satisfying, budget-friendly, and easy to customize!
AuthorKaitlin - The Garden Grazer
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
CourseMain Dish, Soup
CuisineGluten-Free Option, Oil-Free, Vegan
Servings5

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 pasta*
  • 3 cups baby spinach
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano

Stir-in (optional):

  • 1 Tbsp. apple cider vinegar or balsamic vinegar
  • 3 Tbsp. fresh parsley, cilantro, or basil

Instructions

  • Dice onion and carrot.
  • In a stockpot over medium-high heat, sauté onion and carrot for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
  • Meanwhile, mince garlic.
  • When onion is translucent, add garlic, basil, and oregano. Stir and sauté 1-2 minutes until garlic is fragrant.
  • Add broth, tomatoes, and kidney beans (rinsed and drained). Bring to a light boil.
  • Then add orzo and stir well. Cover, reduce heat, and simmer for about 10-12 minutes, or until orzo is tender. Stir occasionally to prevent orzo from sticking to the bottom. (Take care not to overcook the orzo. Be aware it will continue to expand and soak up the broth as it sits.)
  • Roughly chop spinach and stir in during the last couple minutes of cooking. Salt and pepper to taste.
  • Stir in the optional vinegar and fresh herbs before serving if desired.

Notes

For gluten-free: Orzo typically isn't gluten-free. So use a GF orzo, such as Barilla's chickpea orzo, or a rice & corn orzo. Banza also makes a chickpea "rice" that's roughly the same size and shape as orzo. Or you can simply substitute the orzo altogether with rice, quinoa, or a small gluten-free pasta instead.
Vegetables: Add in whatever else sounds good like kale, leeks, zucchini, celery, potato, green beans, bell pepper, etc.
Recipe originally published December 2017. Update January 2024.

Nutrition Per Serving (Estimate)

Calories: 277 kcal | Carbohydrates: 55 g | Protein: 14 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.1 g | Potassium: 880 mg | Fiber: 12 g | Sugar: 10 g | Vitamin A: 6470 IU | Vitamin C: 18 mg | Calcium: 123 mg | Iron: 4 mg