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–+ servings
Bowl of Greek butter beans orzo topped with feta and fresh dill.

Greek Butter Beans Orzo (With Lemon and Greens)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion chopped
  • 3 cloves garlic grated
  • ¾ cup (150 g) orzo
  • 2 cans butter beans 15 oz / 400 g each can – drained and rinsed
  • 3 cups (750 ml) vegetable broth reduced-sodium – plus more if needed
  • 8 ounces (220 g) spinach or Swiss chard, or kale
  • ½ lemon zest and juice
  • 2 tablespoons fresh dill chopped – substitute basil or parsley
  • ¾ cup (115 g) crumbled feta
  • ½ teaspoon salt or more to taste – plus black pepper to taste

  • Sauté the onion: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 medium onion (chopped) and cook for 4–5 minutes, stirring occasionally, until soft.
    Step 1 Chopped onion softening in olive oil in a large skillet.
  • Toast the orzo: Add 3 cloves garlic (grated) and ¾ cup orzo . Stir for 1–2 minutes, until the garlic smells fragrant and the orzo is lightly toasted.
    Step 2 Uncooked orzo and grated garlic stirred into softened onions.
  • Simmer the beans and orzo: Add 2 cans butter beans (rinsed), 3 cups vegetable broth, ½ teaspoon salt, and black pepper.
    Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is almost tender and the broth looks creamy. Add a splash of hot water or broth if it gets too dry.
    Step 3 Butter beans and orzo simmering together in creamy vegetable broth.
  • Add the greens and finish: Stir in 8 ounces spinach and cook until wilted, about 1–2 minutes. If using kale or Swiss chard, add them 5 minutes earlier.
    Turn off the heat and stir in the the zest and juice of ½ lemon, 2 tablespoons fresh dill, and ¾ cup crumbled feta.
    Taste and adjust the seasoning. Finish with a drizzle of olive oil if you like, and serve warm.
    Step 4 - Creamy orzo with wilted spinach, crumbled feta, lemon, and fresh dill.
Substitutions
  • Extra virgin olive oil → Regular olive oil or avocado oil.
  • Onion → Yellow, white, or red onion, shallots, or leeks.
  • Garlic → Garlic-infused olive oil without garlic solids, or extra fresh herbs.
  • Orzo → Whole wheat orzo or ditalini.
  • Butter beans → Cannellini beans or Great Northern beans.
  • Vegetable broth → Reduced-sodium vegetable broth or chicken broth.
  • Spinach → Swiss chard, kale, or baby arugula.
  • Lemon → Lime.
  • Fresh dill → Parsley, basil, or mint.
  • Feta → Goat cheese, dairy-free feta, grated Parmesan, or Pecorino Romano.
 
Tips
 
  • Use a large skillet: Gives the orzo room to cook evenly.
  • Toast the orzo: Stir with garlic and olive oil for extra flavor.
  • Simmer gently: Avoid high heat so the broth doesn't evaporate too quickly.
  • Stir occasionally: Every couple of minutes to prevent sticking and create a creamy sauce.
  • Don't overcook: Turn off the heat while the orzo still has a slight bite. It keeps cooking as it sits.
  • Adjust the liquid: Add hot broth or water if the skillet looks dry.
  • Add lemon and feta last: Stir them in off the heat for the best flavor and texture.
  • Use block feta: It's softer and creamier than pre-crumbled feta.
  • Taste before salting: Broth and feta already contain salt.
  • Serve creamy: Add a splash of warm broth if the orzo thickens.
  • Storage: Refrigerate for 3–4 days or freeze for up to 2 months. Reheat with a splash of broth or water.
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