This Mediterranean orzo and beans recipe gives you a cozy, creamy, one-pot dinner that’s quick, nourishing, and made entirely with simple pantry staples.
For more easy one-skillet dinners, check out our Mediterranean lentils and rice, lentils and orzo, chickpeas and orzo, and black beans and rice.
My Healthy Orzo and Beans with Simple Ingredients
This Mediterranean-style orzo and beans is inspired by the pasta e fagioli I grew up eating in Italy, and it’s one of the most comforting and nutritious pasta meals you can make at home 🍲.
My nonna Lidia always made hers with ditalini, serving the spinach on the side, but Louise and I like to bring everything together in one pot, adding fresh spinach right at the end for an easy, all-in-one dinner that feels cozy and wholesome.
Thanks to pantry staples like canned beans, orzo, and broth, this dish is naturally high in fiber, gently creamy without any cream, and perfect for busy weeknights when you still want something warm and nourishing 🌿.
And because it’s a budget friendly, healthy weeknight dinner, it fits beautifully into a Mediterranean-inspired eating pattern — simple ingredients, plenty of veggies, and protein-rich beans coming together in one comforting bowl ❤️.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Olive oil: Extra virgin adds depth and richness. Substitute with avocado oil or skip and sauté with a splash of broth for a lighter healthy orzo recipe.
- Onion: Yellow or white onions both work. Substitute with shallots for a sweeter, softer base.
- Carrots: They add natural sweetness. Swap with celery, zucchini, or a mix of chopped veggies for a twist on this Mediterranean recipe.
- Bay leaves: They build aromatic flavor. Replace with thyme, rosemary, or Italian seasoning.
- Dried oregano: Essential for that Mediterranean profile. Substitute with mixed Italian herbs or marjoram.
- Red pepper flakes: For gentle heat. Swap with smoked paprika or chili powder.
- Tomato paste: Adds richness and color. Replace with crushed tomatoes or a spoonful of marinara if needed.
- Beans: Kidney and pinto beans are hearty. Substitute with cannellini, chickpeas, or black beans for a similar budget friendly vegetarian meal.
- Cherry tomatoes: Add freshness and acidity. Replace with a small can of diced tomatoes or chopped Roma tomatoes.
- Broth: Vegetable broth keeps it light; chicken broth adds coziness. Water works in a pinch—just adjust salt.
- Orzo: Creamy and quick-cooking. Substitute with ditalini, small shells, or even cooked rice stirred in at the end.
- Baby spinach: Wilts beautifully. Swap with chopped kale, Swiss chard, or frozen spinach.
How to Make Mediterranean Orzo and Beans
Step 1. Sauté the Veggies
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and cherry tomatoes. Cook for 4–5 minutes, until the veggies start to soften and the tomatoes release some juices. This builds the base flavor for this cozy one pot orzo recipe.
Step 2. Add Garlic, Herbs, and Tomato Paste
Stir in the grated garlic, bay leaves, dried oregano, red pepper flakes, and tomato paste. Cook for 1 minute to toast the spices and deepen the flavor. Everything should smell warm and fragrant.
Step 3. Add the Beans and Broth
Pour in the beans, broth, salt, and pepper. Give it a good stir, bring it to a boil, then lower the heat. Let it simmer for 10 minutes so the flavors meld together into a rich, comforting base.
Step 4. Cook the Orzo
Add the orzo and keep the pot on a gentle simmer for 8–10 minutes. Stir often so it doesn’t stick. Add more broth or hot water as needed to keep the dish creamy, like a loose risotto.
Step 5. Add Spinach and Finish
Stir in the spinach and cook for about 1 minute, just until wilted. Turn off the heat while the orzo is still slightly firm—it will continue cooking as it rests. Taste, adjust the salt, and finish with a grating of parmesan or a drizzle of good olive oil.
Tips
- Sauté the veggies well: Let the onion, carrots, and tomatoes soften and lightly caramelize. This builds deeper flavor and gives you that cozy feel found in many Italian bean recipes.
- Toast the tomato paste: Cooking it for just a minute removes any raw taste and makes the dish richer and more flavorful.
- Stir the orzo often: Orzo loves to stick to the bottom of the pot. Frequent stirring keeps everything creamy and smooth.
- Adjust consistency: Keep extra broth or hot water nearby. Add splashes as needed to keep the pot saucy and prevent the orzo from drying out.
- Don’t overcook the pasta: Turn off the heat while the orzo is still slightly firm. It will continue cooking as it rests.
- Use any beans you like: Cannellini, chickpeas, black beans, or a mix all work. This makes it a flexible budget friendly vegetarian meal.
Frequently Asked Questions
Yes. Ditalini, small shells, or elbow macaroni all work well. Just adjust the cooking time so your Mediterranean one pot dinner stays creamy, not dry.
Absolutely. Canned diced tomatoes or crushed tomatoes are great substitutes and still add plenty of flavor. Use a small 15 ounce / 400 g can and add it with the beans.
Kidney, pinto, and cannellini beans are all excellent. You can even mix varieties for more texture.
If it’s too thick, add more broth or hot water. If it’s too thin, let it simmer longer so the starch from the pasta naturally thickens the dish.
Yes, but keep in mind the orzo will continue to absorb liquid. When reheating, add a splash of broth to bring it back to a creamy consistency.
Definitely. It reheats well for 2–3 days and makes a satisfying high fiber dinner recipe.
Yes. Sauté the vegetables in a splash of broth instead of olive oil for a lighter version.
More Healthy Dinner Recipes
- Dense chickpea sweet potato salad
- Turmeric rice with chickpeas
- Lentil potato patties
- Greek lentil soup
- Sweet potato chickpea patties
- Easy Greek chickpea soup
- Black bean patties
- Easy black bean soup
If you tried this Mediterranean orzo and beans recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Mediterranean Orzo and Beans (Healthy One-Pot Dinner)
Ingredients
- 1 – 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 2 carrots sliced into discs
- 1½ cups cherry tomatoes
- 2 cloves garlic grated
- 2 bay leaves or 1/2 teaspoon thyme
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 2 cans beans 15 oz / 400 g each can — or 3 cups / 460 g cooked beans — we use 1 can kidney, 1 can pinto
- 4 cups vegetable broth or chicken broth + 1 cup / 250 ml if needed to finish cooking the orzo
- 1 cup orzo pasta or ditalini
- 5 ounces baby spinach about 5 cups
- ½ teaspoons salt or more to taste + black pepper
Instructions
- Sauté the veggies: Heat 1 – 2 tablespoons extra virgin olive oil in a large pot. Add 1 onion (chopped), 2 carrots (sliced into discs), and 1½ cups cherry tomatoes. Cook on medium heat for 4–5 minutes, until the veggies soften.
- Build the flavor: Add 2 cloves garlic (grated), 2 bay leaves, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, and 2 tablespoons tomato paste. Stir and cook for 1 minute with a splash of water.
- Add beans and broth: Stir in 2 cans beans (drained and rinsed), 4 cups vegetable broth, ½ teaspoons salt, and pepper. Bring to a boil, then lower the heat and simmer for 10 minutes.
- Cook the orzo: Add 1 cup orzo pasta and simmer for 8–10 minutes, stirring often so it doesn’t stick. Add extra broth or hot water as needed to keep it creamy.
- Finish with spinach: Stir in 5 ounces baby spinach and cook for 1 minute, just until wilted. Turn off the heat while the orzo is still slightly firm.Adjust the salt and finish with a grating of parmesan or a drizzle of olive oil.
Notes
- Olive oil → Avocado oil; or skip and sauté with a splash of broth for a lighter finish
- Onion → Shallots for a sweeter, softer base
- Carrots → Celery, zucchini, or mixed chopped veggies
- Bay leaves → Thyme, rosemary, or Italian seasoning
- Dried oregano → Mixed Italian herbs or marjoram
- Red pepper flakes → Smoked paprika or chili powder
- Tomato paste → Crushed tomatoes or a spoonful of marinara
- Beans → Cannellini, chickpeas, or black beans
- Cherry tomatoes → Diced canned tomatoes or chopped Roma tomatoes
- Broth → Vegetable or chicken broth; water with extra salt in a pinch
- Orzo → Ditalini, small shells, or cooked rice added at the end
- Baby spinach → Chopped kale, Swiss chard, or frozen spinach
- Sauté the veggies well: Let onions, carrots, and tomatoes soften and lightly caramelize for deeper, cozier flavor.
- Toast the tomato paste: A quick minute in the pan removes raw taste and boosts richness.
- Stir the orzo often: Prevents sticking and keeps the texture creamy.
- Adjust consistency: Keep extra broth or hot water handy to keep things saucy, never dry.
- Don’t overcook the pasta: Stop the heat while the orzo is still slightly firm—it finishes cooking off the stove.
- Use any beans you like: Cannellini, chickpeas, black beans, or a mix all fit a budget-friendly vegetarian bowl.
- Storage: Keep leftovers in airtight containers in the fridge for 3–4 days, or freeze them for up to 3 months for easy reheating later.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Dear Louise/Nico,
I would love to make this dish but I have a medical digestion issue and I have been instructed not to eat tomatoes or anything tomato based. What can I substitute these with ?
Thank you.
Vahli
Hi Vahli! Thanks for your note — and yes, you can make this without tomatoes.
I would advise you to skip tomato paste and cherry tomatoes. Then, add an extra ½ onion (or a celery stalk) with the carrots for a richer base.
After cooking, stir in 1 tbsp white miso off the heat for savory depth, then finish with lemon zest. That should still make a flavorful meal.
Important: Since you mentioned a medical digestion issue, please follow your clinician’s guidance on ingredients, as we are not medical professionals.
Kindest, Louise
Hello…lifelong vegetarian here. The dish looks really nice. It always catches me off guard to see ‘orzo’ meaning pasta, when orzo will probably always be barley in my mind. We called this pasta risoni. And yes, ditalini would be wonderful. Or Nonna’s pastina. Thanks for lovely ideas.
Lisa, you are absolutely right, Nico’s parents also say risoni 🙂 I’m really happy you like the recipe, you that you feel inspired to cook.
Thanks so much for being here. All the best,
Louise
I made it tonight. Cold and rainy here. It was excellent.
That’s great Karin, it’s such a perfect cold-weather-comfort-food, this one!!
Thank you so much for your feedback and rating. All the best,
Louise
You’re right! Just like MY Nonna cooked! Very good iteration.
Oh so happy to hear, Holly!! Nico smiled as I read out your comment to him 🙂
Thank you for taking the time to leave your feedback. KIndest,
Louise