Mediterranean Orzo and Beans
This comforting stew combines the nutty flavors of orzo with the heartiness of beans and the freshness of vibrant vegetables.
Ingredients
Base Ingredients
- 1 tbsp extra-virgin olive oil Enhances richness
- 1 cup yellow onion, diced Brings a sweet, aromatic base
- 3 cloves garlic, minced Infuses a fragrant, savory note
- 2 tbsp tomato paste Adds a luscious depth of flavor
- 1 cup dry orzo pasta Tender, small pasta
- 3 cups vegetable broth Provides a savory backdrop
Seasoning and Add-ins
- 0.5 tsp sea salt Plus more to taste
- 1 cup red tomatoes, fresh and diced Juicy and bright
- 1 can red kidney beans, drained and rinsed Hearty and nourishing
- 1 can pinto beans, drained and rinsed Adds creaminess and protein
- 2 cups dark green spinach leaves, fresh Packed with nutrients
- 0.25 cup fresh parsley, finely chopped A fresh finishing touch
- 0.5 tsp cracked black pepper A hint of heat
Instructions
Preparation
- Heat 1 tablespoon of extra-virgin olive oil in a large pot over medium heat.
- Add the diced yellow onion and sauté for about 3-4 minutes until translucent and slightly golden.
- Incorporate the minced garlic and sauté for an additional minute until fragrant.
- Stir in 2 tablespoons of tomato paste and cook for about 2 minutes.
- Gradually add in 1 cup of dry orzo pasta, stirring to coat.
- Pour in 3 cups of vegetable broth and sprinkle in 0.5 teaspoon of sea salt. Bring to a gentle boil, then reduce heat to simmer and cook for about 10 minutes.
- Once orzo is al dente, fold in diced tomatoes and drained beans, stirring gently.
- Add fresh spinach leaves and cook for an additional 2-3 minutes until tender.
- Stir in fresh parsley and cracked black pepper, and adjust seasoning to taste.
Notes
Use fresh ingredients for maximum flavor. Taste and adjust seasonings; consider adding extra vegetables or spices.