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 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
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.
Cup of Yum
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
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
% 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.