Description
This One-Pot White Bean, Spinach & Sun-Dried Tomato Orzo is a deliciously creamy and hearty dish that’s perfect for a quick and wholesome meal. Packed with plant-based protein, vibrant spinach, tangy sun-dried tomatoes, and a touch of indulgence from garlic-herb cheese, this recipe comes together in just one pot for ultimate convenience. Whether it’s a busy weeknight or a cozy weekend dinner, this flavorful dish will leave everyone asking for seconds!
Ingredients
- 1 cup thinly sliced sun-dried tomatoes in oil, plus 2 tablespoons oil from the jar (divided)
- 1 medium shallot, thinly sliced (about ½ cup)
- 1 cup whole-wheat orzo
- 3 cups unsalted vegetable broth
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
- 1 (14.5-ounce) jar marinated quartered artichoke hearts, drained
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 (5-ounce) package baby spinach
- 1 (5.2-ounce) package garlic-and-herb spreadable cheese (such as Boursin)
- 1 tablespoon balsamic vinegar
- ¼ cup chopped fresh basil
Instructions
- Sauté the Shallots
- Heat 2 tablespoons of oil from the sun-dried tomato jar in a large nonstick skillet over medium heat.
- Add the thinly sliced shallots and cook, stirring often, for about 6 minutes, or until they become aromatic and translucent.
- Toast the Orzo
- Stir in the whole-wheat orzo and cook for about 1 minute, stirring constantly, until lightly toasted.
- Combine Core Ingredients
- Add the thinly sliced sun-dried tomatoes, vegetable broth, rinsed cannellini beans, drained artichoke hearts, salt, and pepper to the skillet.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Cover the skillet and let the mixture simmer for 15 minutes, or until the orzo is al dente.
- Incorporate Spinach and Cheese
- Remove the lid and stir in the baby spinach and garlic-and-herb spreadable cheese.
- Cook, stirring frequently, for about 2 minutes, or until the spinach wilts and the cheese melts into the sauce.
- Finish with Vinegar and Basil
- Remove the skillet from heat and stir in the balsamic vinegar.
- Garnish the dish with chopped fresh basil before serving.
Notes
- Customize Your Dish: Feel free to add mushrooms, zucchini, or bell peppers for more veggies, or swap cannellini beans for chickpeas or navy beans.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of vegetable broth to loosen the sauce.
- Make It Vegan: Substitute garlic-and-herb cheese with a vegan cheese alternative, and ensure the balsamic vinegar is vegan-certified.
- Gluten-Free Option: Use gluten-free orzo or substitute with cooked quinoa for a similar texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Mediterranean-Inspired