One-Pot White Bean, Spinach, and Sun-Dried Tomato Orzo with Lemon and Feta
Bright, comforting, and full of flavor, this One-Pot White Bean, Spinach, and Sun-Dried Tomato Orzo with Lemon and Feta is the perfect easy weeknight meal! Made in just one pot, this wholesome dish combines tender orzo pasta with creamy white beans, vibrant spinach, and tangy sun-dried tomatoes, all finished with a fresh squeeze of lemon and a sprinkle of salty feta cheese.
Ingredients
- Main Ingredients:
- 2 tablespoons olive oil (plus extra for drizzling)
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1½ cups uncooked orzo pasta
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 can (15 oz / 425 g) white beans (cannellini or great northern), drained and rinsed
- 4 cups fresh baby spinach
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- For Garnish:
- ½ cup crumbled feta cheese
- Fresh parsley, chopped (optional)
Instructions
- Heat olive oil: In a large, deep skillet or Dutch oven, warm olive oil over medium heat.
- Sauté aromatics: Add garlic and sun-dried tomatoes; cook for 1–2 minutes until fragrant.
- Toast orzo: Stir in orzo and cook for 1–2 minutes to lightly toast.
- Add broth u0026 simmer: Pour in broth, bring to a boil, then reduce to a gentle simmer. Cook uncovered for about 10–12 minutes, stirring occasionally, until orzo is tender.
- Add beans u0026 spinach: Stir in white beans and spinach. Cook until spinach wilts, about 2–3 minutes.
- Finish with lemon: Stir in lemon juice, lemon zest, salt, and pepper. Taste and adjust seasoning.
- Serve u0026 garnish: Spoon into bowls and top with feta and parsley.