Kidney Bean, Spinach, and Orzo Soup (Easy!)

Name: Kidney Bean, Spinach, and Orzo Soup (Easy!)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 serving
Ingredients: 1 yellow onion; 2 carrots; 4 cloves garlic; 30 oz. canned kidney beans; 15 oz. can diced tomatoes; 6 cups vegetable broth; 3/4 cup orzo pasta*; 3 cups baby spinach; 1 tsp. dried basil; 1/2 tsp. dried oregano; 1 Tbsp. apple cider vinegar or balsamic vinegar; 3 Tbsp. fresh parsley, cilantro, or basil

User Reviews

4.9

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
5
Calories
277 kcal
Course
Main Course, Soup
Cuisine
Vegan, gluten-free

Kidney Bean, Spinach, and Orzo Soup (Easy!)

Clara Sanders

Report

Simple yet delicious! This cozy soup comes together quick & easy with lots of basic pantry staples. It's satisfying, budget-friendly, and easy to customize!

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

1 yellow onion
2 carrots
4 cloves garlic
30 oz. canned kidney beans (two 15 oz. cans)
15 oz. can diced tomatoes
6 cups vegetable broth
3/4 cup orzo pasta*
3 cups baby spinach
1 tsp. dried basil
1/2 tsp. dried oregano

Stir-in (optional):

1 Tbsp. apple cider vinegar or balsamic vinegar
3 Tbsp. fresh parsley, cilantro, or basil

Add to Shopping List

Instructions

Dice onion and carrot.
In a stockpot over medium-high heat, sauté onion and carrot for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Meanwhile, mince garlic.
When onion is translucent, add garlic, basil, and oregano. Stir and sauté 1-2 minutes until garlic is fragrant.
Add broth, tomatoes, and kidney beans (rinsed and drained). Bring to a light boil.
Then add orzo and stir well. Cover, reduce heat, and simmer for about 10-12 minutes, or until orzo is tender. Stir occasionally to prevent orzo from sticking to the bottom. (Take care not to overcook the orzo. Be aware it will continue to expand and soak up the broth as it sits.)
Roughly chop spinach and stir in during the last couple minutes of cooking. Salt and pepper to taste.
Stir in the optional vinegar and fresh herbs before serving if desired.

Notes

*For gluten-free: Orzo typically isn't gluten-free. So use a GF orzo, such as Barilla's chickpea orzo, or a rice & corn orzo. Banza also makes a chickpea "rice" that's roughly the same size and shape as orzo. Or you can simply substitute the orzo altogether with rice, quinoa, or a small gluten-free pasta instead.
Vegetables: Add in whatever else sounds good like kale, leeks, zucchini, celery, potato, green beans, bell pepper, etc.
Recipe originally published December 2017. Updated January 2024.

Nutrition Information

Show Details

Calories 277kcal (14%) Carbohydrates 55g (18%) Protein 14g (28%) Fat 1g (2%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 1g Monounsaturated Fat 0.1g Potassium 880mg (25%) Fiber 12g (48%) Sugar 10g (20%) Vitamin A 6470IU (129%) Vitamin C 18mg (20%) Calcium 123mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 277 kcal

% Daily Value*

Calories	277kcal	14%
Carbohydrates	55g	18%
Protein	14g	28%
Fat	1g	2%
Saturated Fat	0.2g	1%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	0.1g	1%
Potassium	880mg	19%
Fiber	12g	48%
Sugar	10g	20%
Vitamin A	6470IU	129%
Vitamin C	18mg	20%
Calcium	123mg	12%
Iron	4mg	22%