Lemon White Bean Orzo
This bright one-pot orzo combines tender pasta, creamy white beans, and spinach with lemon added at the end. The pasta releases starch into the broth as it cooks, making a silky sauce without a separate pot of cream sauce. Keep a little extra broth nearby: brands of orzo absorb different amounts.
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10 minutes prep · 20 minutes cooking · Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 cup dry orzo
- 2 1/2 cups low-sodium vegetable broth, plus up to 1/2 cup extra
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 3 cups baby spinach
- 1 teaspoon finely grated lemon zest
- 2 tablespoons lemon juice, plus more to taste
- 1/3 cup finely grated Parmesan
- 1/4 teaspoon dried thyme
- 1/4 teaspoon fine salt, then more to taste
- 1/4 teaspoon black pepper
How to make it
Warm the oil in a wide saucepan over medium heat. Cook the onion for 5 minutes until soft. Add the garlic and thyme and stir for 30 seconds.
Add the orzo and stir for 1 minute. Pour in 2 1/2 cups broth. Bring to a simmer, then lower the heat to maintain a gentle bubble.
Cook uncovered for 8–12 minutes, stirring frequently and scraping the bottom, until the orzo is nearly tender. Add extra broth in small splashes if the pan dries out before the pasta cooks.
Fold in the beans and spinach. Simmer for 2–3 minutes, until the beans are hot, spinach is wilted, and pasta is tender.
Remove from the heat. Stir in the lemon zest, juice, Parmesan, salt, and pepper. Let stand for 2 minutes, taste, and serve while creamy.
Tips for a better result
Stir often, especially near the end, because orzo can stick to the bottom. Add lemon after cooking to keep its flavor bright. The finished dish should be a little loose in the pan; it thickens as it stands.
Substitutions and serving ideas
For a dairy-free bowl, omit Parmesan and finish with an extra drizzle of olive oil. Use a vegetarian-labeled hard cheese if needed. Substitute chopped tender kale for spinach, adding it a few minutes earlier.
Storage and reheating
Refrigerate leftovers in shallow, covered containers within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F. Add a splash of water to saucy dishes if needed. See USDA leftover guidance.
A useful question
Is orzo rice? No. Standard orzo is wheat pasta shaped like rice. A gluten-free substitute can have a different cooking time and liquid requirement, so follow its package guidance.
Keep your seasonings easy to find
Keep spice jars labeled and away from heat, light, and moisture. If you are organizing a cooking space, our Spiceo four-piece wall-mounted spice rack set includes four racks and mounting hardware. Jars and spices are not included. Choose a suitable mounting location away from the stove's heat and steam.
What to cook next
Cooking times are estimates; use the doneness checks in the instructions. Recipe image is AI-generated for illustration.