When dinner needs to come together without a pile of dishes, a one-pot pasta earns its place in the rotation. This tomato orzo cooks in broth with cannellini beans, then gets a handful of spinach stirred in at the end.
A simple pantry-friendly dinner
The orzo releases starch as it simmers, giving the tomato broth a lightly creamy texture without adding cream. Cannellini beans make the bowl more filling, and a little Parmesan brings a salty finish.
Prep takes about 10 minutes, and cook time is about 20 minutes; the recipe serves four. Keep the pot at a gentle simmer and stir regularly, especially near the end, so the small pasta does not settle and stick.
Ingredients for the pot
Gather 1 tablespoon olive oil, 1 small diced yellow onion, 2 minced garlic cloves, 1 cup dry orzo, 1 can (14.5 ounces) diced tomatoes, and 2 1/2 cups vegetable broth. You will also need 1 can (15 ounces) drained and rinsed cannellini beans, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 4 packed cups baby spinach.
For serving, set out 1/4 cup grated Parmesan and black pepper. Choose low-sodium broth if you want to adjust the salt to taste, and check the orzo package for its suggested cooking time as brands can vary.
Cook and finish the orzo
Warm the olive oil in a medium pot over medium heat, then cook the onion for 4 to 5 minutes until softened. Stir in the garlic for 30 seconds, followed by the orzo, tomatoes, broth, beans, oregano, and salt.
Bring the mixture to a gentle boil, lower the heat, and simmer uncovered for 10 to 12 minutes, stirring often, until the orzo is tender and most of the liquid is absorbed. Stir in the spinach until wilted, then take the pot off the heat and fold in the Parmesan; add a splash of broth if you prefer a looser consistency.
Serving and storing leftovers
Serve warm with black pepper and extra Parmesan. For a little brightness, add a squeeze of lemon at the table; it pairs well with the tomato and beans without changing the one-pot method.
Refrigerate leftovers in a covered container for up to 3 days. Orzo thickens as it sits, so reheat it gently on the stove or in the microwave with a tablespoon or two of water or broth, stirring until warmed through.