This black bean orzo soup is an easy, comforting one-pot dinner packed with fiber-rich beans, tender pasta, and vegetables, all made with simple, affordable ingredients.
If you love easy, wholesome meals with black beans, try our black bean soup, hearty black bean chili, or simple black beans and rice.
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Why you’ll love our black bean orzo soup!
This black bean orzo soup is my simpler, weeknight riff on minestrone. A hearty pot of tender black beans, orzo, vegetables, and leafy greens in a savory tomato broth. ๐ฅฃ
Growing up, soups like this were a staple in my Nonna Lidiaโs kitchen. We spent so much time together that beans, pasta, vegetables, and greens were simply what dinner looked like. Back then, it was just everyday food. Looking back, I couldn’t be more grateful for it. โค๏ธ
Louise and I still make this kind of food all the time. Itโs fiber-rich, packed with vegetables, and wonderfully satisfying, yet the ingredient list stays refreshingly simple. Mostly pantry staples, canned beans, and whatever leafy greens look good at the store. ๐ฟ
Serve it straight from the pot, or make it your own with feta, Parmesan, or even some shredded chicken.
P.S: For more satisfying one-pot dinners with pasta and beans, try our Mediterranean Orzo and Beans, Mushroom Orzo, and Mediterranean Lentil and Orzo.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Extra virgin olive oil: adds richness to the flavor base. Substitute regular olive oil or avocado oil.
- Onion: yellow or white onions work best. Substitute shallots or leeks.
- Carrots: add natural sweetness and color. Substitute diced sweet potatoes or butternut squash.
- Bell pepper: any color works. Red is sweeter, while green tastes more savory. Substitute celery or zucchini.
- Garlic: fresh garlic adds depth. If garlic-intolerant, use garlic-infused olive oil or extra herbs.
- Bay leaves: give this Italian-inspired bean soup a subtle, aromatic flavor. Substitute dried thyme.
- Dried oregano: adds a Mediterranean touch. Substitute Italian seasoning or dried basil.
- Red pepper flakes: add gentle heat. Substitute smoked paprika for a milder flavor.
- Tomato paste: creates a rich, savory broth. Substitute tomato sauce or crushed tomatoes.
- Black beans: canned beans make this easy pantry soup convenient. Substitute cooked dried black beans, kidney beans, or cannellini beans.
- Vegetable broth: adds savory depth. Substitute chicken broth or water with extra seasoning.
- Orzo pasta: makes the soup hearty and satisfying. Substitute ditalini, small pasta shells, or spaghetti snapped into small, bite-sized pieces before cooking. My Nonna always saved leftover bits of dried pasta to make soup.
- Baby spinach: adds tender leafy greens. Substitute chopped kale or Swiss chard.
- Salt and black pepper: season to taste. Finish with Parmesan, feta, or olive oil.
How to Make Black Bean Orzo Soup
Step 1. Sautรฉ the vegetables
Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat.
Add 1 chopped onion, 1 chopped rib of celery, 2 sliced carrots, and 1 cup chopped bell pepper.
Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2. Build the flavor
Add 2 grated garlic cloves, 2 bay leaves, 1 teaspoon dried oregano, ยผ teaspoon red pepper flakes, and 2 tablespoons tomato paste.
Stir for 1 minute, adding a splash of water to prevent sticking.
The tomato paste should darken slightly and the herbs should smell fragrant.
Step 3. Add the black beans
Stir in 2 cans of drained and rinsed black beans, 4 cups vegetable broth, ยฝ teaspoon salt, and a few twists of black pepper.
Bring to a boil, then reduce the heat and simmer gently for 10 minutes.
This gives the beans time to absorb the flavors of the tomato broth.
Step 4. Cook the orzo
Add 1 cup orzo pasta and simmer for 5 to 6 minutes, stirring often to prevent sticking.
The orzo will absorb some of the broth, giving the soup a naturally creamy consistency.
Add up to 1 cup extra broth or hot water if the soup becomes too thick.
Step 5. Add the spinach and serve
Stir in 5 ounces baby spinach and cook for about 1 minute, just until wilted.
Turn off the heat while the orzo is still slightly firm. It will continue to soften in the hot broth.
Taste and adjust the salt and pepper. Serve with a sprinkle of Parmesan, crumbled feta, or a drizzle of olive oil.
Serving Suggestions
- Add more protein: Stir in shredded rotisserie chicken, cooked turkey, chicken sausage, or turkey sausage.
- Top it your way: Try grated Parmesan, crumbled feta, a drizzle of olive oil, or a pinch of red pepper flakes.
- Serve with a fresh salad: A simple green salad, cucumber tomato salad, or lemony arugula balances the hearty beans and pasta.
- Add extra vegetables: Stir in zucchini, mushrooms, or extra leafy greens to make it even more veggie-packed.
- Meal prep for busy weeks: The soup thickens quite a bit as it sits. Enjoy it thick, almost like a pasta dish, or add extra broth or water when reheating for a soupier consistency.
Tips
- Keep extra broth handy: Start with 4 cups, but we almost always end up using 6. Orzo absorbs a surprising amount of liquid, so add more broth or hot water as it cooks.
- Undercook the orzo: Turn off the heat while the pasta is still quite firm, especially if you’re meal prepping. It will continue cooking in the hot broth and soften further as it sits.
- Expect the soup to thicken: As it cools, it becomes almost like a creamy pasta and bean stew. We love it thick, but you can add broth or water when reheating for a soupier consistency.
- Don’t rush the vegetables: Give the onion, carrots, and bell pepper a few minutes to soften. This builds a sweeter, more flavorful base.
- Cook the tomato paste: Let it cook with the garlic and herbs for a minute to deepen its flavor before adding the broth.
- Stir the orzo often: Small pasta tends to settle at the bottom of the pot and stick, especially as the soup thickens.
- Use cooked beans: Canned black beans are convenient. If using dried beans, soak them overnight and cook until tender before adding them to the soup.
- Taste after adding extra broth: More liquid can dilute the seasoning, so adjust the salt, pepper, and herbs before serving.
Frequently Asked Questions
Absolutely! Soak dried black beans overnight, then cook them until tender before adding them to the soup. You’ll need about 1 cup dried beans or 3 cups of cooked beans to replace the two cans.
Yes! Ditalini, small shells, or spaghetti snapped into small pieces work beautifully. My Nonna often used leftover bits of dried pasta for soups like this. Just adjust the cooking time depending on the pasta shape.
Undercook it slightly and turn off the heat while it’s still firm. Orzo continues absorbing broth as the soup sits. For meal prep, you can also cook the pasta separately.
Absolutely! Cannellini, kidney, or borlotti beans (cranberry beans) all work beautifully. My Nonna always used borlotti or kidney beans in her soups because they were grown locally, near where we lived. They give the soup a creamy texture and a delicious, earthy flavor.
Yes! In fact, the flavors develop nicely overnight. Just remember that the orzo absorbs plenty of liquid, so the soup will be much thicker the next day. Add broth or water when reheating, or enjoy it thick like a stew.
Refrigerate: Let the soup cool, then store in an airtight container for 3 to 4 days. It will thicken considerably, so add broth or water when reheating.
Freeze: As an Italian, freezing cooked pasta breaks my heart a little. ๐ But I get it, sometimes convenience wins over tradition and perfect texture!
For the best results, freeze the soup without the orzo for up to 3 months, then add freshly cooked pasta when reheating. You can also freeze it with the orzo, but expect softer pasta once thawed.
More Easy and Healthy Soup Recipes
- Mediterranean Pinto Bean Soup
- Tuscan White Bean Soup
- Mediterranean Chickpea Soup
- Barley Soup
- Mediterranean Lentil Soup
- Turmeric Lentil Soup
- Creamy Red Lentil Soup
- Three Bean Orzo Soup
If you try this Black Bean Orzo Soup Recipe please leave a ๐ star rating and let us know how it turned out in the commentsโwe love hearing from you.
Black Bean Orzo Soup (Healthy in 30)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 1 rib celery chopped
- 2 medium carrots sliced into discs
- 1 cup bell pepper any color
- 2 cloves garlic grated
- 2 bay leaves or ยฝ teaspoon thyme
- 1 teaspoon dried oregano
- ยผ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 2 cans black beans 15 oz / 400 g each can, or 3 cups / 460 g cooked black beans
- 4 cups vegetable broth or chicken broth, plus 1โ2 cups more as needed for the orzo
- 1 cup orzo pasta or ditalini
- 5 ounces baby spinach or Swiss chard, about 5 cups
- 1 teaspoon salt or more to taste + black pepper
Instructions
- Sautรฉ the vegetables: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat.Add 1 medium onion, 1 rib celery, 1 cup bell pepper, and 2 medium carrots (all chopped). Cook for 5 minutes, stirring occasionally, until softened.
- Build the flavor: Add 2 cloves garlic (grated), 2 bay leaves, 1 teaspoon dried oregano, ยผ teaspoon red pepper flakes, and 2 tablespoons tomato paste.Stir for 1 minute, adding a splash of water if the tomato paste starts sticking.
- Add the beans: Stir in 2 cans black beans (rinsed), 4 cups vegetable broth, 1 teaspoon salt, and black pepper.Bring to a boil, then lower the heat and simmer gently for 10 minutes.
- Cook the orzo: Add 1 cup orzo pasta and simmer for 5 to 6 minutes, stirring often so it doesn't stick to the bottom.Add more broth or hot water as needed. The orzo absorbs lots of liquid!Tip: Keep the orzo slightly firm. It will continue cooking in the hot soup, even after you turn off the heat.
- Finish and serve: Stir in 5 ounces baby spinach and cook for 1 minute, until wilted.Turn off the heat while the orzo is still slightly firm. Taste and adjust the seasoning.Serve with Parmesan, crumbled feta, or a drizzle of olive oil.
Notes
- Extra virgin olive oil โ Regular olive oil or avocado oil.
- Onion โ Shallots or leeks.
- Carrots โ Sweet potatoes or butternut squash.
- Bell pepper โ Celery or zucchini.
- Garlic โ Garlic-infused olive oil or extra herbs.
- Bay leaves โ Dried thyme.
- Dried oregano โ Italian seasoning or dried basil.
- Red pepper flakes โ Smoked paprika for less heat.
- Tomato paste โ Tomato sauce or crushed tomatoes.
- Black beans โ Cooked dried black beans, kidney beans, or cannellini beans.
- Vegetable broth โ Chicken broth or seasoned water.
- Orzo pasta โ Ditalini, small shells, or spaghetti snapped into small pieces.
- Baby spinach โ Chopped kale or Swiss chard.
- Salt and black pepper โ Adjust to taste; finish with Parmesan, feta, or olive oil.
- Keep extra broth handy: Start with 4 cups, but expect to use up to 6. Orzo absorbs lots of liquid.
- Undercook the orzo: Keep it quite firm. It continues cooking in the hot soup.
- Expect thick leftovers: Enjoy it like a stew, or add broth or water when reheating.
- Soften the vegetables: Give them a few minutes to build flavor before adding the other ingredients.
- Cook the tomato paste: Stir it with the garlic and herbs for 1 minute to deepen the flavor.
- Stir the orzo often: It can easily stick to the bottom of the pot.
- Using dried beans? Soak overnight and cook until tender before adding.
- Taste before serving: Extra broth may require more salt, pepper, or herbs.
- Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months, preferably without the orzo. Add broth or water when reheating.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes ๐ฟโจ.
Welcome to our blog, we are glad you are here.
This is the first recipe I’ve tried of yours and it’s delicious. I added zucchini, mushrooms, and Ditalini instead of orzo and it was perfect. Can’t wait to try more!
This receipe is what I’ve been looking for.
I need to eat healthier.
Just tried this recipe and it’s amazing! Very delicious. I made it a bit more spicy with chilli and it taste great!
Thank you so much, Dita! โค๏ธ So happy you enjoyed it!