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A vibrant bowl of Mediterranean Orzo and Beans is presented on a rustic surface, garnished with fresh herbs and a lemon wedge.

Mediterranean Orzo and Beans Soup

This vibrant and hearty Mediterranean Orzo and Beans soup is packed with wholesome ingredients like tender orzo pasta, cannellini beans, fresh spinach, and aromatic vegetables in a savory tomato-broth base. A squeeze of lemon brightens every spoonful.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive Oil
  • 1 medium Yellow Onion finely chopped
  • 3 cloves Garlic minced
  • 1 medium Red Bell Pepper diced
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes or to taste (optional)
  • 6 cups Vegetable Broth low sodium preferred
  • 1 can Crushed Tomatoes 28 oz (794g)
  • 2 cans Cannellini Beans 15 oz (425g) each, rinsed and drained
  • 1 cup Orzo Pasta uncooked
  • 5 oz Fresh Spinach roughly chopped if leaves are large
  • 1/4 cup Fresh Parsley chopped, for garnish
  • 1 medium Lemon juiced, for serving
  • to taste Salt
  • to taste Black Pepper freshly ground

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and red bell pepper, and sauté for 6-8 minutes, until softened and translucent.
  2. Add minced garlic, dried oregano, and red pepper flakes (if using) to the pot. Cook for another 1 minute, stirring constantly, until fragrant.
  3. Pour in the vegetable broth and crushed tomatoes. Stir well to combine. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
  4. Stir in the rinsed and drained cannellini beans and uncooked orzo pasta. Increase heat to medium-low and continue to simmer, uncovered, for 10-12 minutes, or until the orzo is al dente. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
  5. Add the fresh spinach to the pot, stirring until it wilts, which should take 2-3 minutes. Taste the soup and season with salt and freshly ground black pepper as needed.
  6. Ladle the Mediterranean Orzo and Beans soup into bowls. Garnish each serving with chopped fresh parsley and a generous squeeze of fresh lemon juice before serving hot.

Notes

For a richer flavor, you can add a bay leaf during the simmering process in Step 3 and remove it before serving. This soup is also great with chickpeas instead of cannellini beans. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days; the orzo will absorb more liquid over time, so you may want to add a splash of broth when reheating.