Mediterranean Orzo and Beans
A delightful one-pot dinner that combines the rich flavors of Mediterranean cooking with wholesome ingredients, perfect for busy weeknights or relaxing weekends.
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 1 can cannellini beans, drained and rinsed Approximately 15 oz.
- 1 cup cherry tomatoes, halved
- 1 piece bell pepper, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
- 2 tablespoons olive oil
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and diced bell pepper, cooking for an additional 2 minutes until fragrant.
- Add the cherry tomatoes and cook for another 2-3 minutes, allowing them to soften.
Cooking
- Stir in the orzo, cannellini beans, vegetable broth, oregano, basil, salt, and pepper. Bring the mixture to a gentle boil.
- Reduce the heat to low and cover the pot. Simmer for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid, stirring occasionally.
- Once cooked, remove from heat and stir in the lemon juice and chopped parsley.
Serving
- Serve warm from the pot, scooping portions into individual bowls.
- For an elegant presentation, sprinkle more fresh parsley on top and add extra cherry tomato halves for color.
- A drizzle of extra virgin olive oil enhances the richness.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 3 months.