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Feature image hearty Mediterranean orzo and beans in pot looking cozy and rustic.

Mediterranean Orzo and Beans (Healthy One-Pot Dinner)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 - 2 tablespoons extra virgin olive oil
  • 1 onion chopped
  • 2 carrots sliced into discs
  • 1½ cups (230 g) 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 (200 g) orzo pasta or ditalini
  • 5 ounces (150 g) baby spinach about 5 cups
  • ½ teaspoons salt or more to taste + black pepper

  • 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.
    Step 1 sautéing onion carrot and tomatoes until soft for flavorful base.
  • 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.
    Step 2 cooking garlic herbs and tomato paste to deepen Mediterranean flavors.
  • 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.
    Step 3 simmering beans and broth together for rich comforting sauce.
  • 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.
    Step 4 adding orzo to simmering pot for creamy one pot orzo recipe.
  • 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.
    Step 5 wilting spinach into orzo and beans for easy nutritious finish.
Substitutions
  • 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
 
Tips
  • 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.
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