Tuscan Orzo with Beans and Spinach

This Tuscan-inspired recipe with spinach, sun-dried tomatoes, cannellini beans and chewy toasted orzo pasta is a great find for anyone looking for a cozy vegan meal to have on weeknights or weekends. Adding the fresh toppings at the end will truly make it pop.

  • 2 Shallots, thinly sliced
  • 4 cloves Garlic, minced
  • 3 tbs Vegan butter
  • 1½ cups Dried orzo pasta
  • 1 tbs Tomato paste
  • 1 tsp Italian seasoning
  • 4 cups Vegetable broth (add more if needed)
  • 13.5-oz can Full fat coconut milk or other vegan milk
  • 1 cup Cannellini beans, cooked
  • ½ cup Sun-dried tomatoes, chopped
  • 3 cups Spinach, fresh
  • Salt, pepper to taste

Optional toppings:

  • ½ cup Cherry tomatoes, cut in half
  • Fresh basil
  • Vegan Parmesan

1. Prep the veggies by thinly slicing shallots and mincing garlic. Set aside.

2. Add vegan butter to a large Dutch oven and melt over medium heat.

3. After the butter has melted, add shallots and garlic. Cook 3-5 minutes until shallots are translucent and garlic is fragrant.

4. Add dried orzo, tomato paste, Italian spices and salt and pepper to your liking. Stir to toast everything in the pot for about 1 minute.

5. Pour in vegetable broth, canned coconut milk, cannellini beans and sun-dried tomatoes.

6. Stir and cook orzo uncovered on medium heat for about 15-20 minutes or until fully cooked through and al dente. Continuously stir orzo while it is cooking so it doesn’t stick to the bottom of the pot.

7. Add fresh spinach and stir into cooked orzo. Continue cooking everything together for another 2 minutes. If desired, season with additional salt and pepper.

8. Remove orzo from heat and serve immediately with sliced cherry tomatoes, fresh basil and vegan Parmesan.

Serves 6 | Time to Table 35 mins