This Three Bean Orzo Soup gives you a hearty, high-fiber dinner made from simple pantry staples, ready in about 30 minutes to keep weeknight cooking easy and nourishing.
For more healthy Mediterranean dinners, check out our mushroom and rice stir-fry, turmeric cauliflower and chickpeas, Mediterranean greens and beans, and Greek chickpea soup.
A Cozy Mediterranean Soup Inspired by Nonna’s Minestra
This Three Bean Orzo Soup is a healthy Mediterranean one-pot dinner that brings together everything Louise and I love about Mediterranean-style eating — simple ingredients, nourishing flavors, and a cozy bowl you can truly feel good about 🍲.
It’s inspired by the minestra di pasta my grandma used to make, mixing all the leftover dried pasta shapes that built up in the back of the cupboard — a little risoni, a handful of stelline, some tiny shells, even broken spaghetti. As a kid, I loved it. No rules… all in! It was always delicious, always creamy, always comforting.
Here I keep things simple with just orzo, but that same creamy texture comes through as the pasta and beans simmer together 🌿. It’s a fiber-rich, protein-rich, budget friendly soup recipe that fits naturally into a Mediterranean-style eating pattern.
And the best part? You can make this as thick or as thin as you like — just add more or less broth. Perfect for anyone craving an easy 30 minute soup recipe that feels homemade and nourishing ⏱️.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Olive oil: Use extra virgin for the best flavor. Substitute avocado oil or skip and sauté in a splash of broth for a lighter healthy orzo soup.
- Onion: Yellow onion is classic. Substitute white onion, red onion, or even shallots for a sweeter base.
- Carrots: Sliced carrots add sweetness and color. Substitute celery, diced zucchini, or any soft vegetable you need to use up for an orzo vegetable soup twist.
- Mushrooms: Any variety works—button, cremini, or portobello. Substitute diced eggplant or cherry tomatoes for a mushroom-free version.
- Garlic: Fresh garlic gives the best flavor. Substitute garlic powder if needed.
- Dried oregano: Adds Mediterranean notes. Substitute Italian seasoning or dried thyme.
- Tomato paste: Helps build richness. Substitute crushed tomatoes or a spoon of marinara.
- Broth: Use vegetable broth or chicken broth. Substitute water plus bouillon in a pinch.
- Beans: Use any combination—pinto, kidney, cannellini, chickpeas, or black beans for an easy bean and pasta soup.
- Green beans: Fresh or frozen. Substitute spinach, kale, peas, or mixed vegetables.
- Orzo: Any small pasta works—stelline, ditalini, small shells, or broken spaghetti.
- Salt and pepper: Season to taste. Add chili flakes for heat.
- Lemon or Parmesan: Finish with lemon zest, grated Parmesan, or some pecorino Romano for a punchier twist.
How to Make Three Bean Orzo Soup
Step 1. Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced carrots, and mushrooms. Cook for about 5 minutes, stirring often, until the vegetables start to soften and the mushrooms release their juices. This builds the base flavor for your healthy winter soup.
Step 2. Build the Flavor
Stir in the grated garlic, dried oregano, chili flakes, and tomato paste. Add a splash of broth and cook for 1 minute. The tomato paste will darken and turn richer, and the garlic will smell fragrant—that’s exactly what you want.
Step 3. Add the Beans and Broth
Pour in the drained beans, the remaining broth, salt, and black pepper. Bring the pot to a gentle boil, then lower the heat and let it simmer for 8-10 minutes. This helps the flavors come together.
Step 4. Cook the Orzo
Add the chopped green beans and orzo, then simmer for 8–10 minutes, stirring often. Add more broth if you like a thinner soup, and turn off the heat when the orzo is just shy of al dente—it keeps cooking off the heat. Taste and adjust the seasoning, then serve with lemon, a drizzle of olive oil, and Parmesan if you like. The soup will thicken as it sits, so feel free to add extra broth to loosen it.
Tips
- Don’t overcook the orzo: Turn off the heat when it’s just shy of al dente. It keeps cooking and gives you that creamy easy weeknight soup texture.
- Stir often: Orzo sinks to the bottom of the pot, so a few quick stirs prevent sticking.
- Use any beans you have: This recipe welcomes pinto, kidney, cannellini, chickpeas—whatever’s in your pantry for the ultimate pantry staple soup recipe.
- Adjust the thickness: Add extra broth for a lighter, brothier bowl or simmer longer for a thicker, stew-like feel.
- Boost the veggies: Swap green beans for spinach, kale, peas, or mixed vegetables to turn it into a hearty vegetable and bean soup.
- Finish with something bright: Lemon juice, lemon zest, or fresh herbs wake up all the flavors.
- Taste as you go: Broths vary in saltiness, so adjust the salt at the end.
Frequently Asked Questions
Yes! Any small pasta works—stelline, ditalini, small shells, or even broken spaghetti. It keeps the feel of a traditional Italian style bean soup.
Absolutely. Simmer longer for a thicker bowl or add extra broth to turn it into a lighter healthy orzo soup.
No. You can skip them or replace them with zucchini, eggplant, cherry tomatoes, or extra beans.
Yes—frozen green beans, peas, or spinach work great and save time.
It thickens as it sits because the orzo absorbs liquid. Add a splash of broth when reheating.
Yes—just add bouillon or extra seasoning to build flavor.
Totally. Skip the Parmesan or use a non-dairy cheese.
More Easy Dinners
- Dense chickpea sweet potato salad
- Chickpea and orzo
- Easy black beans and rice
- Turmeric rice with chickpeas
- Chickpea sweet potato patties
- Greek lentil soup
- Black bean patties
- Easy black bean soup
If you tried this three bean orzo soup 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!
Three Bean Orzo Soup (Healthy Mediterranean One-Pot)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion
- 2 carrots sliced into discs
- 10 ounces mushrooms any – sliced – substitute cherry tomatoes or zucchini
- 2 cloves garlic grated
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 6 cups vegetable broth or chicken broth
- 2 cans beans pick your favorite — we use 1 can pinto 1 can kidney
- 1½ cups green beans substitute 3 handfuls spinach
- 1 cup orzo pasta
- ½ teaspoon salt or more to taste + black pepper or chili flakes to taste
- 1 handful grated parmesan or lemon zest or both for serving
Instructions
- Sauté the veggies: Heat the 2 tablespoons extra virgin olive oil in a large pot. Add 1 onion (chopped), 2 carrots (sliced into discs), and 10 ounces mushrooms (sliced). Cook for 5 minutes, stirring often, until the vegetables soften.
- Build the flavor: Add 2 cloves garlic (grated), 1 teaspoon dried oregano, a pinch of chili flakes, and 2 tablespoons tomato paste. Pour in a splash of broth and cook for 1 minute, stirring, until the tomato paste turns a deeper red.
- Simmer the soup: Add 2 cans beans (drained and rinsed), 6 cups vegetable broth, ½ teaspoon salt, and black pepper. Bring to a gentle boil, then lower the heat and simmer for 8-10 minutes.
- Cook the orzo: Stir in 1½ cups green beans (chopped) and 1 cup orzo pasta. Add a little extra broth if you like a thinner soup. Simmer for 8–10 minutes, stirring often, until the orzo is al dente. It will keep cooking slightly off the heat.Taste and adjust seasoning. Serve with a squeeze of lemon, a drizzle of olive oil, and 1 handful grated parmesan if you like.
Notes
- Olive oil → Extra-virgin for best flavor; substitute avocado oil or a splash of broth for oil-free sautéing.
- Onion → Yellow is classic; substitute white onion, red onion, or shallots.
- Carrots → Substitute celery, diced zucchini, or any soft veggie you need to use up.
- Mushrooms → Any type works; substitute diced eggplant or cherry tomatoes.
- Garlic → Substitute garlic powder.
- Dried oregano → Substitute Italian seasoning or dried thyme.
- Tomato paste → Substitute crushed tomatoes or a spoon of marinara.
- Broth → Use veggie or chicken; substitute water + bouillon.
- Beans → Swap with any variety—pinto, kidney, cannellini, chickpeas, black beans.
- Green beans → Substitute spinach, kale, peas, or mixed vegetables.
- Orzo → Substitute stelline, ditalini, small shells, or broken spaghetti.
- Lemon or Parmesan → Finish with lemon zest, grated Parmesan, or pecorino Romano.
- Don’t overcook the orzo: Turn off the heat just before al dente—residual heat creates that creamy, cozy texture without overcooking it.
- Stir often: Orzo loves to sink; quick stirs keep it from sticking.
- Use any beans you have: Pinto, kidney, cannellini, chickpeas—this is peak pantry-friendly cooking.
- Adjust the thickness: Add broth for a lighter soup or simmer longer for a thicker, stew-like bowl.
- Boost the veggies: Swap green beans for spinach, kale, peas, or mixed veggies for extra heartiness.
- Finish with something bright: Lemon juice, zest, or fresh herbs instantly lift the flavors.
- Taste as you go: Broth saltiness varies, so season at the end for perfect balance.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days, and freeze for up to 2 months—just add a splash of broth when reheating as the orzo thickens.
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.
Do you cook the orzo separate then add or cook it in your broth
Hi Sherry! The orzo cooks right in the broth — no need to boil it separately.
As it simmers, it absorbs the flavors and helps thicken the soup. All the steps are in the recipe, so give it a quick read before you start, and it’ll come together easily in one pot!
Happy cooking, Louise
This soup (I like it thick like a stew) is sooooo wonderful. Really quick and flexible. I had no mushrooms so I used a zucchini that I had in the fridge. I used black beans and cannellini beans. I had a half bag of frozen green beans in the freezer; I added those earlier in the recipe with the other beans to thaw and cook them. They came out perfectly (though I know fresh ones would have been better).
The magic of this recipe happens when the orzo is added to cook al dente. The starch from the pasta makes the broth thick and glossy. The result is so delicious and satisfying,
I agree that it’s important to let the tomato paste cook a little before adding the stock so that it becomes a rich red colour. I learned that trick from another of Nico and Louise’s recipes and it makes a huge difference.
OK guys! I’m running out of days of the week to keep adding to my rotation. Looks like I’ll be pinning all these great Plant Based School recipes to cook throughout a whole month. LOL!
P.S. I added a little splash of rice vinegar (I like that it’s more subtle) to add some brightness. Any other recommendations for a complimentary acid?
Thanks again, my friends. I love cooking with you.
Phil, thank you! Love your swaps — and a splash of lemon or white wine vinegar works beautifully here.
Always so happy to cook with you and hear from you – your support means a lot for us.
Hugs from Italy.
Made this yesterday for family, it was super delicious, we all went for seconds. Will definitely make it again. Thank you for all your efforts Louise and Nico, Happy Thanksgiving !
Hi Jane,
That’s SO wonderful to hear! I’m so glad your family loved it.
Thank you for the kind words — and Happy Thanksgiving to all of you 🙂
Kindest, Louise
Haven’t tried it yet but sure look forward to!! Big yum!
Very easy to make smells delicious I have been tasting it through making it so far so good it is great that it gives you suggestions for other things if you don’t have on hand what it calls for be creative you can do anything highly recommended
Like the Healthy soup 🤤
You have instructions to make in the instant pot.
Yes, it is certainly possible. We haven’t tried, but here is what we would do:
Sauté the veggies on Sauté mode, then add the beans, broth, seasonings, and orzo. Seal and cook on High Pressure for 3 minutes. Natural release for 5 minutes, then quick release the rest. Stir in the green beans (or spinach) and let them soften in the hot soup for a couple of minutes. Adjust thickness with extra broth as needed.
Let me know if you try it — and what you think. All the best,
Louise
Great soup 5 stars
Fantastic recipe & as an Italian nothing better than a hot pot of homemade soup simmering on the stove. Thank you
Ciao Cheryl!! So happy you enjoyed the soup – it’s as cozy as a Granma hug 😉
Thanks for trying it and for rating it. All the best,
Louise