Mediterranean Orzo and Beans

If Mediterranean Orzo and Beans sounds like something you’d order at a cute little café with outdoor seating and zero emails… good news: you can make it at home in about 30 minutes, in one pot, wearing sweatpants. This cozy, saucy bowl is packed with tender orzo, hearty beans, sweet tomatoes, and a sneaky pile of spinach that basically disappears (in a good way).

It’s the kind of meal that hits all the busy-life boxes: quick, filling, budget-friendly, and the leftovers? Even better the next day. Let’s make your kitchen smell like a five-star bistro—without the five-star dishes.

Why You’ll Love This Mediterranean Orzo and Beans

• One-pot wonder: Less cleanup, more living.
• Hearty but not heavy: Beans + pasta = comfort, but the tomatoes and herbs keep it bright.
• Flexible: Use whatever beans you’ve got. This recipe is not here to judge your pantry.
• Weeknight hero: Cozy enough for a cold night, light enough for “I can’t do another casserole” season.

Ingredients You’ll Need

Here’s what goes into Mediterranean Orzo and Beans (with notes to keep it stress-free):

• 1–2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 carrots, sliced into discs
• 1½ cups cherry tomatoes
• 2 cloves garlic, grated (or minced—grating just makes it melt into the sauce)
• 2 bay leaves or ½ teaspoon thyme
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional, but highly recommended for a little sparkle)
• 2 tablespoons tomato paste
• 2 cans beans (15 oz / 400 g each), drained and rinsed
  • I love 1 can kidney + 1 can pinto, but chickpeas or cannellini also work beautifully.
• 4 cups vegetable broth or chicken broth
  • Plus 1 extra cup (250 ml) if needed to keep things creamy while the orzo cooks
• 1 cup orzo pasta (or ditalini)
• 5 ounces baby spinach (about 5 cups)
• ½ teaspoon salt, plus black pepper to taste
• Optional finish: parmesan, a drizzle of olive oil, or both (because joy)

How to Make Mediterranean Orzo and Beans

Grab a large pot, a wooden spoon, and your “I’m cooking but also checking texts” energy.

1) Sauté the veggies

Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add:

• chopped onion
• sliced carrots
• cherry tomatoes

Cook for 4–5 minutes, stirring occasionally, until the veggies soften and the tomatoes start to look a little blushing and jammy.

2) Build the flavor (the fun part)

Add:

• grated garlic
• bay leaves (or thyme)
• dried oregano
• red pepper flakes
• tomato paste

Stir everything together and cook for 1 minute. If the tomato paste starts sticking, add a splash of water and scrape up the good bits. That’s not “burning,” that’s “developing flavor.” (Okay—don’t burn it. But you get me.)

3) Add beans and broth

Stir in:

• drained/rinsed beans
• 4 cups broth
• salt + black pepper

Bring to a boil, then lower the heat and simmer for 10 minutes. This gives the broth time to soak up all that herby tomato goodness.

4) Cook the orzo (and babysit it a little)

Add 1 cup orzo and simmer 8–10 minutes, stirring often so it doesn’t stick to the bottom.

Important: Orzo is needy. It’s delicious, but it likes attention. If the pot starts looking too thick before the pasta is tender, add more broth (or hot water) a splash at a time—up to that extra 1 cup (250 ml).

You’re aiming for creamy, spoonable, risotto-ish vibes.

5) Finish with spinach

Stir in baby spinach and cook for about 1 minute, just until wilted.

Turn off the heat while the orzo is still slightly firm, because it keeps cooking as it sits. (This is how we avoid mushy pasta heartbreak.)

6) Taste, adjust, and make it yours

Taste and adjust salt and pepper. Then finish with:

• a grating of parmesan, and/or
• a drizzle of olive oil

Serve warm and prepare for everyone to “just taste it” directly from the pot.

Chef Omar’s Tips (So It Turns Out Perfect Every Time)

• Keep it creamy: If the pot gets too thick, add warm broth or hot water a little at a time. Orzo drinks liquid like it’s been hiking in the desert.
• Stir like you mean it: Not constantly, but often—especially after adding the orzo. This prevents sticking and helps that creamy texture.
• Bay leaves are not snacks: Remove them before serving unless you enjoy surprise “crunchy leaf moments.” (No one does.)
• Want more zing? A squeeze of lemon at the end is chef’s kiss—brightens everything without stealing the show.
• No spinach? Kale works too—just give it an extra 2–3 minutes to soften.

A Little Story From My Kitchen

This recipe became a regular in my house after one of those evenings where dinner plans were… imaginary. Friends texted, “We’re nearby!” and suddenly I needed something cozy, fast, and impressive-ish.

I had beans, broth, and orzo. I tossed in tomatoes and spinach, crossed my fingers, and it turned into this warm, Mediterranean-style bowl of comfort that everyone kept “accidentally” going back for. Now it’s my go-to when I want dinner to feel like a hug—without turning my kitchen into a disaster zone.

FAQs About Mediterranean Orzo and Beans

Can I use different beans?

Absolutely. Mediterranean Orzo and Beans works with kidney, pinto, chickpeas, cannellini, or even black beans. Use what you love (or what’s haunting your pantry).

Can I make it gluten-free?

Yes—swap the orzo for a small gluten-free pasta. Just keep an eye on cook time and liquid since gluten-free pasta can be a little unpredictable (like a toddler with markers).

How do I store leftovers?

Let it cool, then store in an airtight container in the fridge for up to 4 days. The orzo will thicken as it sits, so add a splash of broth or water when reheating.

Can I freeze it?

You can, but the orzo texture softens after freezing. If you want freezer-friendly results, cook and freeze the bean-tomato base, then add fresh orzo when you reheat.

How can I add more protein?

It already has a nice boost from beans, but you can add shredded chicken, turkey sausage, or even a fried egg on top (highly recommended if you’re feeling fancy on a Tuesday).

The Cozy Bowl You’ll Make on Repeat

There’s something truly satisfying about a pot of Mediterranean Orzo and Beans bubbling away—tomatoey, herby, and packed with real comfort. It’s the kind of dinner that feels thoughtful, even when your day was chaos and you started cooking with exactly zero emotional energy left.

Make it once, and I promise it’ll earn a permanent spot in your “I need something easy but delicious” rotation. And if you add that parmesan and olive oil at the end? Babe, that’s not just dinner—that’s a small act of self-care.

Keep the Mediterranean Vibes Going (Internal Links)

• Craving a fresh, no-cook side to balance the cozy, saucy pot? Pair this with Hearts of Palm Salad for a crisp, bright bite that screams “weeknight glow-up.”
• If you’re in your beans-for-dinner era (same), you’ll also love Mediterranean Bean Salad With Feta—it’s zippy, protein-packed, and perfect for meal prep lunches.
• Want another warm, one-pot comfort moment for your rotation? Try Greek White Bean Soup when you’re craving something brothy, cozy, and Mediterranean-inspired.
• Cooking ahead or storing leftovers? Don’t miss How Long Do Beans Last in the Fridge so your future self doesn’t play the “is this still good?” game at 10 PM.

⭐ Loved this recipe? Leave a review! Tap your star rating below (5 stars makes my chef hat do a happy dance) and tell me how your Mediterranean Orzo and Beans turned out—did you go extra spicy, extra creamy, or extra parmesan? ⭐⭐⭐⭐⭐

Mediterranean Orzo and Beans

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• Author: Omar
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

Mediterranean Orzo and Beans is a cozy, one-pot dinner packed with tender orzo pasta, hearty kidney and pinto beans, fresh spinach, and a rich tomato-herb broth. This easy Mediterranean-inspired recipe is perfect for busy weeknights, meal prep, or whenever you crave a comforting yet wholesome plant-based meal.

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Ingredients

Scale 1x2x3x

• 1–2 tablespoons extra virgin olive oil

• 1 onion, chopped

• 2 carrots, sliced into discs

• 1½ cups cherry tomatoes

• 2 cloves garlic, grated

• 2 bay leaves or ½ teaspoon dried thyme

• 1 teaspoon dried oregano

• ¼ teaspoon red pepper flakes

• 2 tablespoons tomato paste

• 2 cans (15 oz each) beans, drained and rinsed (1 kidney + 1 pinto recommended)

• 4 cups vegetable broth (plus up to 1 extra cup if needed)

• 1 cup orzo pasta (or ditalini)

• 5 ounces baby spinach (about 5 cups)

• ½ teaspoon salt (or to taste)

• Black pepper to taste

• Optional: grated parmesan, drizzle of olive oil, squeeze of lemon

Cook Mode Prevent your screen from going dark

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Instructions

1. Sauté the vegetables:
   Heat olive oil in a large pot over medium heat. Add onion, carrots, and cherry tomatoes. Cook for 4–5 minutes until softened.

2. Build the flavor:
   Stir in garlic, bay leaves (or thyme), oregano, red pepper flakes, and tomato paste. Cook for 1 minute, adding a splash of water if needed.

3. Add beans and broth:
   Stir in drained beans, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Cook the orzo:
   Add orzo and simmer for 8–10 minutes, stirring often to prevent sticking. Add extra broth or hot water as needed to maintain a creamy consistency.

5. Finish with spinach:
   Stir in spinach and cook for 1 minute until wilted. Turn off heat while orzo is slightly firm.

6. Serve:
   Adjust seasoning. Remove bay leaves. Finish with parmesan, olive oil, or lemon if desired.

Notes

Stir frequently once the orzo is added to prevent sticking.

Add extra broth gradually for a creamy, risotto-like texture.

Leftovers will thicken in the fridge; add a splash of broth when reheating.

Swap beans based on preference (chickpeas or cannellini work well).

For added protein, top with grilled chicken or turkey sausage.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl (about 1½ cups)
• Calories: 360 kcal
• Sugar: 6 g
• Sodium: 680 mg
• Fat: 9 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 11 g
• Protein: 14 g
• Cholesterol: 0 mg