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Kidney Bean, Spinach, and Orzo Soup (Easy!)
4.9 from 30 votes

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

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!

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

Ingredients

  • 1 yellow onion
  • 2 carrot
  • 4 cloves garlic
  • 30 oz. Kidney Beans two 15 oz. cans, canned
  • 15 oz. diced tomatoes canned
  • 6 cups vegetable broth
  • 3/4 cup orzo pasta
  • 3 cups baby spinach
  • 1 tsp. basil dried
  • 1/2 tsp. oregano dried
Stir-in (optional):
  • 1 Tbsp. apple cider vinegar or balsamic vinegar
  • 3 Tbsp. parsley fresh, or cilantro or basil

Instructions

    Cup of Yum
  1. Dice onion and carrot.
  2. 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.)
  3. Meanwhile, mince garlic.
  4. When onion is translucent, add garlic, basil, and oregano. Stir and sauté 1-2 minutes until garlic is fragrant.
  5. Add broth, tomatoes, and kidney beans (rinsed and drained). Bring to a light boil.
  6. 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.)
  7. Roughly chop spinach and stir in during the last couple minutes of cooking. Salt and pepper to taste.
  8. 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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 277

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.