Creamy Tuscan Orzo with Vegetables

A creamy orzo with tomatoes, vegetables and white beans, all in one pot.

At a Glance

  • Time: 30 minutes
  • Cuisine: Italian-inspired
  • Serves: 2
  • Flavor: Creamy • Savory • Herbaceous
  • Shop: Regular grocery store

Ingredients

Pantry Basics

  • 1 tbsp olive oil
  • 1 can diced tomatoes
  • 1/2 can cannellini beans
  • 2 cup vegetable broth
  • Salt & black pepper

Grocery Run

  • 1/2 cup orzo
  • 1.2 small onion
  • 2–3 garlic cloves
  • 2 stalks celery
  • 1 lemon
  • 1 tsp Italian seasoning
  • 1/4 cup grated Parmesan (optional)
  • few basil leaves or parsley (optional)

Choose any 3 Vegetables

  • Green beans (fresh or frozen), 1/2 cup
  • Kale, 1 cup
  • Fennel bulb, small
  • Zucchini, 1 small
  • Carrot, 1 medium

Directions

  • Prepare — Dice the onion, mince the garlic and chop celery. Drain and rinse the cannellini beans. Chop your chosen vegetables. Chop the basil or parsley, if using.
  • Build the Base — Heat olive oil over medium. Add onion and cook for 2–3 minutes until softened. Add garlic and Italian seasoning and cook for about 30 seconds.
  • Cook the Vegetables — Add firmer vegetables such as green beans, fennel, or carrot and cook for about 3 minutes.
  • Cook the Orzo — Add orzo, diced tomatoes with their juices, vegetable broth, and cannellini beans. Bring to a gentle simmer and cook for about 5–7 minutes, stirring frequently. Add kale and cook for another 5–7 minutes, until the orzo is tender. If using zucchini or spinach, add during the last few minutes of cooking. Add a little water or broth if it becomes too thick.
  • Finishing Touches — Turn off the heat. Lightly mash a few beans against the side of the pot for a creamier texture. Stir in Parmesan and lemon juice. Let sit for 2–3 minutes to thicken.
  • Serve — Season with salt and plenty of black pepper. Finish with basil or parsley, if using.

Kitchen Tip

Spinach can be substituted for kale. Add it during the last 2 minutes of cooking.