One Pot White Bean Spinach N Sun Dried Tomato Orzo with Lemon and Feta

One Pot White Bean Spinach N Sun Dried Tomato Orzo with Lemon and Feta White beans, spinach, and sun-dried tomatoes come together in this colourful one-pot pasta recipe that is simple to clean up after. An additional depth of flavour is added by toasting the orzo before adding the soup. You may substitute chopped kale or Swiss chard for the spinach, but it might take longer for the greens to wilt in the pan. Add the more robust green to the pan in the final five minutes of cooking if you’re using one.

Ingredients:

1. A half-tsp extra virgin olive oil
2. one cup of finely chopped red onion
3. six minced garlic cloves
4. One cup of whole-wheat orzo
5. Chopped one cup of sun-dried tomatoes
6. 2 3/4 cups vegetable broth
7. 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
8. 1 teaspoon lemon zest
9. 3 tablespoons lemon juice
10. 3/4 teaspoon salt
11. 1/2 teaspoon dried oregano
12. 1 (5-ounce) package baby spinach
13. 1/4 cup crumbled feta cheese
14. 1/2 cup chopped fresh basil
15. 1/4 cup toasted pine nuts

Directions:

1. In a big, nonstick skillet, heat the oil over medium heat. Add the onion and simmer, stirring frequently, for about 8 minutes, or until fragrant and transparent. Add the garlic and simmer, stirring frequently, for approximately a minute or until aromatic.
2. Add the orzo and sun-dried tomatoes, and simmer, stirring frequently, for about a minute, orzo until toasted. Over medium-high heat, add the broth, beans, lemon juice, salt, and oregano. Bring to a boil. For about fifteen minutes, or until the orzo is al dente, reduce heat to medium-low, cover, and simmer.
3. Add spinach and stir. Cook the spinach for about a minute, covered and stirring often, or until it wilts. Take off the heat and sprinkle feta, basil, pine nuts, and lemon zest on top.

Nutrition Information