Kidney Bean, Spinach, & Orzo Soup


Vegan, oil-free (for gluten-free options see notes below)

Serves about 4-5


1 onion

2 carrots

4 cloves garlic

Two 15 oz. cans kidney beans

15 oz. can diced tomatoes

6 cups vegetable broth

3/4 cup dry orzo*

3 cups baby spinach

1 tsp. dried basil

1/2 tsp. dried oregano

Salt to taste

Variations/other additions: kale, leeks, zucchini, celery, other herbs


Dice onion.

In a stockpot over med-high heat, saute onion in 3 Tbsp. water or broth for about 7-8 minutes.

Meanwhile, dice carrot and mince garlic.

When onion is translucent, add carrots, garlic, basil, and oregano. Cook 2 minutes.

Add 6 cups broth, and tomatoes with juice. Bring to a light boil.

Rinse and drain beans. Add to pot.

Add orzo and bring to a simmer. Cover, reduce heat, and cook for about 10-12 minutes, or until orzo is cooked.

Stir in spinach during the last couple minutes of cooking.

Salt to taste.


I love soup on the thicker side, so decrease orzo to 1/2 cup if you'd like it a bit more brothy. Alternatively, you can bump it up to 1 full cup if you'd really like it extra thick! Just note the orzo will continue to soak up the broth as it sits, or if saved for leftovers.

For gluten-free, sub the orzo for quinoa, rice, or a different gluten-free pasta.