One-Pot White Bean Spinach Sun-Dried Tomato Orzo

This creamy one-pot orzo combines tender white beans, wilted spinach, tangy sun-dried tomatoes, and Parmesan for a satisfying vegetarian dinner ready in about 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion
• 3 cloves garlic
• 1 cup sun-dried tomatoes packed in oil
• 1.5 cups orzo
• 4 cups vegetable broth
• 2 15-ounce cans cannellini beans
• 5 ounces baby spinach
• 0.75 cup parmesan cheese
• 1 medium lemon
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Drain and rinse the beans. Drain the sun-dried tomatoes, reserving 1 tablespoon of their oil, then finely chop the tomatoes. Finely chop the onion, mince the garlic, and zest and juice the lemon. (about 5 min)
2. Heat the olive oil and reserved tomato oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds. (about 4 min) — Medium heat
3. Stir in the orzo and cook for 1 minute to lightly toast it. Add the broth, beans, sun-dried tomatoes, salt, and pepper. Bring to a simmer. (about 3 min) — Medium-high heat
4. Reduce the heat to medium-low and cook uncovered, stirring often, until the orzo is tender and most of the broth is absorbed, 9 to 11 minutes. If it thickens before the orzo is tender, add warm water 1/4 cup at a time. (about 11 min) — Medium-low heat
5. Stir in the spinach a handful at a time until wilted, then remove the pot from the heat. Stir in the Parmesan, lemon zest, and 1 tablespoon lemon juice. Taste and adjust the salt, pepper, or lemon juice. (about 2 min)
6. Let the orzo rest for 2 minutes so the sauce can thicken. Serve hot with additional Parmesan and black pepper, if desired. (about 2 min)