White Bean Orzo is a flavorful, protein-packed meal that’s meatless and so easy to make! Tender orzo and white beans are mixed with ingredients like sun-dried tomatoes, spinach, and Cajun seasoning in a simple parmesan sauce.
White Bean Orzo
If you need a meatless dinner recipe that still delivers flavor and protein, I’ve got you covered! White bean orzo may not have meat, but you won’t miss it. You’ll still feel full after a serving, but it’s so creamy and bold that you’ll still want to go back for more! Onions, sun-dried tomatoes, and garlic are sautéed first to give you a bold base. Then the orzo and beans are added with some broth, cooked to perfection, and finished off with spinach and parmesan. It’s a one-pot recipe that’s equal parts easy and satisfying! Perfect for when you need a bowl of comfort food, but you don’t want to feel weighed down. The best of both worlds!
Is this recipe vegetarian?
Yes! There’s no meat in this recipe at all. However, you can certainly pair this pasta dish with a meat entree if you’d like. Something like air fryer salmon, crispy baked chicken thighs, or grilled shrimp would go so well with it.
How to Make White Bean Orzo
- Sauté the first few ingredients. Heat a large pot over medium heat with some oil and cook the onions until softened. Stir in the sun-dried tomatoes, garlic, and seasonings.
- Boil it together. Add the orzo, beans, and broth. Turn the heat up to high and bring to a boil.
- Cook the pasta. Lower the heat and reduce to a simmer. Let it cook for about 15 minutes or until the pasta is softened.
- Add spinach and cheese. Stir in the spinach and parmesan. Let everything cook just until the spinach has softened and the parmesan is fully incorporated into the sauce.
- Enjoy! Add more salt and pepper to taste. Serve with more parmesan and a sprinkle of fresh parsley.
Storing and Reheating
Let your leftovers cool to room temp before storing in an airtight container in the refrigerator. It will keep for up to 3 days. When you reheat it, you may want to add some more butter and parmesan to help add the moisture back, since the orzo will absorb some of it!
Ingredient Notes
- Olive Oil – You can swap this with avocado oil if preferred.
- Yellow Onion – A white onion also works just fine. Avoid using a red onion!
- Sun-Dried Tomateos – I like to use julienne cut ones. If you have whole sun-dried tomatoes, that works too, but you’ll need to chop them into evenly sized pieces.
- Garlic – Measure with your heart! For this recipe, I highly recommend using real garlic cloves and not the pre-minced alternative.
- Cajun Seasoning – Every brand has a different spice level, so choose carefully.
- Dried Oregano – If you use fresh oregano instead, double the amount called for. Dried herbs are more potent than fresh.
- Red Pepper Flakes – Add more or less depending on your spice preference.
- Salt & Pepper – I like to use flaky sea salt and freshly cracked black pepper for the very best flavor.
- Orzo Pasta – I really don’t recommend using any other type of pasta for this recipe!
- White Beans – Make sure they’re drained and rinsed very well (like in a colander) before adding. Otherwise, you’ll have too much liquid.
- Vegetable Broth – You can use chicken broth instead if you’re not adhering to a vegetarian diet.
- Baby Spinach – I specifically like to use baby spinach over regular spinach because it makes for a better bite.
- Parmesan Cheese – Freshly grated right off the block is the way to go! That way, it’ll mix into the sauce perfectly.
Enjoy!
~Nichole
White Bean Orzo
Ingredients
- 1 Tbsp Olive oil
- 1 Yellow onion diced
- 1/2 Cup Sun-dried tomatoes julienne cut
- 3 Cloves Garlic minced
- 1 tsp Cajun seasoning
- 1 tsp Dried oregano
- 1/2 tsp Red pepper flakes
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 Pound Orzo pasta
- 1 15 oz Can White beans drained and rinsed
- 4 Cups Low-sodium vegetable broth
- 1 Cup Baby spinach rinsed
- 1/2 Cup Freshly grated parmesan cheese
Instructions
- Heat the oil in a large pot over medium heat and cook the onion until softened, about 5 minutes.
- Add the sun-dried tomatoes, garlic, Cajun seasoning, oregano, red pepper flakes, salt, and pepper and cook for 1 minute or until fragrant.
- Add the pasta, beans, and vegetable broth and turn the heat up to high until it boils.
- Reduce the heat to low and simmer for 10-15 minutes or until the pasta is softened.
- Stir in the spinach and once softened stir in the parmesan a handful at a time until melted.
- Add more salt and pepper to taste if needed, then serve with grated parmesan and freshly minced parsley for garnish if desired.
Video
Notes
This white bean orzo can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fixed this tonight and followed recipe as written, with double the amount of spinach. Turned out great, absolutely delicious. A tad spicy for me, will reduce red pepper just a bit next time. We have left overs and I plan to add chicken and fresh mushrooms for another meal. Salty Marshmellow recipes never disappoint!