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–+ servings
Merry

Easy One-Pot Orzo with White Beans, Spinach & Sun-Dried Tomatoes

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean-Inspired
Ingredients Method Notes

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

Method
 

  1. Sauté the Shallots
  2. Heat 2 tablespoons of oil from the sun-dried tomato jar in a large nonstick skillet over medium heat.
  3. Add the thinly sliced shallots and cook, stirring often, for about 6 minutes, or until they become aromatic and translucent.
  4. Toast the Orzo
  5. Stir in the whole-wheat orzo and cook for about 1 minute, stirring constantly, until lightly toasted.
  6. Combine Core Ingredients
  7. Add the thinly sliced sun-dried tomatoes, vegetable broth, rinsed cannellini beans, drained artichoke hearts, salt, and pepper to the skillet.
  8. 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.
  9. Incorporate Spinach and Cheese
  10. Remove the lid and stir in the baby spinach and garlic-and-herb spreadable cheese.
  11. Cook, stirring frequently, for about 2 minutes, or until the spinach wilts and the cheese melts into the sauce.
  12. Finish with Vinegar and Basil
  13. Remove the skillet from heat and stir in the balsamic vinegar.
  14. 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.

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