Italian
Tomato-basil orzo with white beans
A cozy one-pot orzo with tomatoes, creamy white beans, spinach, Parmesan and bright basil.
35 minutes
4 servings
Easy difficulty
Original source
Gather
Ingredients
- 2 tbsp Olive oil
- 1 small Yellow onion diced
- 3 cloves Garlic minced
- 2 tbsp Tomato paste
- 1½ cups Orzo
- 1 14-oz can Diced tomatoes
- 3 cups Vegetable broth
- 1 15-oz can Cannellini beans drained and rinsed
- 3 cups Baby spinach
- ½ cup Parmesan finely grated
- ½ cup Fresh basil torn
- 1 Lemon zested and juiced
- ¾ tsp Kosher salt
- ¼ tsp Black pepper
Make it
Method
- 1
Warm the olive oil in a large saucepan over medium heat. Cook the onion for 4–5 minutes, then add the garlic and cook for 30 seconds.
- 2
Stir in the tomato paste and orzo and cook for 1 minute, coating the pasta well.
- 3
Add the diced tomatoes, broth, salt and pepper. Simmer uncovered for 10–12 minutes, stirring often, until the orzo is tender.
- 4
Fold in the beans and spinach and cook for 2–3 minutes. Remove from the heat and stir in the Parmesan, basil, lemon zest and 1 tablespoon lemon juice.
Source & rights
Where this recipe comes from
Original Pantry Start recipe.