Easy Mediterranean Orzo and Beans One-Pot Dinner

This Mediterranean Orzo and Beans One-Pot Dinner is a quick, easy, and comforting meal that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly cooked orzo and beans every time. The cozy, hearty flavors will make your home feel like a warm, inviting Italian trattoria. If you love recipes like this, you’ll also enjoy Easy Summer Pasta with Roasted Cherry Tomatoes and Basil and Classic Scalloped Potatoes with Cheddar Cheese Recipe.

What You'll Need for Easy Mediterranean Orzo and Beans One-Pot Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 cup orzo
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 4 oz fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• Optional: Crumbled feta cheese
• Optional: Chopped fresh parsley
• Optional: Lemon wedges

How to Make Easy Mediterranean Orzo and Beans One-Pot Dinner

1. Sauté: Heat olive oil in a large pot over medium heat. Add onion, garlic, and red pepper flakes (if using). Cook until softened, about 5 minutes.
2. Simmer: Add orzo, vegetable broth, diced tomatoes (with juice), oregano, and basil. Bring to a boil, then reduce heat to medium-low. Cover and let simmer for 15-20 minutes, or until orzo is tender and most of the liquid has been absorbed.
3. Add beans and spinach: Stir in cannellini beans and spinach. Cook for an additional 5 minutes, or until spinach is wilted and beans are heated through.
4. Serve: Taste and adjust seasoning with salt and pepper. Serve hot, topped with crumbled feta, chopped fresh parsley, and lemon wedges if desired.

Storing & Reheating Easy Mediterranean Orzo and Beans One-Pot Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This dish can be made ahead and reheated when ready to serve.

Freezing Easy Mediterranean Orzo and Beans One-Pot Dinner

Freezing is not recommended for this dish.

How to Reheat Without Drying It Out

Oven: Reheat in the microwave or on the stovetop over medium heat until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a vegetarian version, use vegetable broth. For a vegan version, omit the feta.
• Best substitution: Instead of cannellini beans, you can use chickpeas or kidney beans.
• Make-ahead: This dish can be made ahead and reheated when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the dish becomes too thick, add a little more broth to reach your desired consistency.

Easy Mediterranean Orzo and Beans One-Pot Dinner

⏱

Prep

10 mins

🍳

Cook

30 mins

⏳

Total

40 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 cup orzo
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 4 oz fresh spinach

Seasonings

• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp olive oil

Optional Toppings

• Crumbled feta cheese
• Chopped fresh parsley
• Lemon wedges

Instructions

1. Sauté: Heat olive oil in a large pot over medium heat. Add onion, garlic, and red pepper flakes (if using). Cook until softened, about 5 minutes.
2. Simmer: Add orzo, vegetable broth, diced tomatoes (with juice), oregano, and basil. Bring to a boil, then reduce heat to medium-low. Cover and let simmer for 15-20 minutes, or until orzo is tender and most of the liquid has been absorbed.
3. Add beans and spinach: Stir in cannellini beans and spinach. Cook for an additional 5 minutes, or until spinach is wilted and beans are heated through.
4. Serve: Taste and adjust seasoning with salt and pepper. Serve hot, topped with crumbled feta, chopped fresh parsley, and lemon wedges if desired.

Notes

• Chef tip: For a vegetarian version, use vegetable broth. For a vegan version, omit the feta.
• Best substitution: Instead of cannellini beans, you can use chickpeas or kidney beans.
• Make-ahead: This dish can be made ahead and reheated when ready to serve.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the dish becomes too thick, add a little more broth to reach your desired consistency.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freezing is not recommended for this dish.
• Oven reheat: Reheat in the microwave or on the stovetop over medium heat until warmed through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This dish can be made ahead and reheated when ready to serve.

Nutrition Per Serving

• Calories: 420
• Protein: 18g
• Fat: 8g
• Carbs: 65g
• Fiber: 10g
• Sugar: 4g
• Sodium: 820mg
• Cholesterol: 5mg
• Sat. Fat: 1.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Mediterranean Orzo and Beans One-Pot Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Mediterranean Orzo and Beans One-Pot Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!