Lemon Orzo with White Beans and Spinach

A comforting lemon-orzo bowl with beans and spinach reheats beautifully for a meat-free midday meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring 2 cups vegetable broth to a boil in a medium saucepan (2 cups broth).

Step 2

Add 1 cup orzo and cook, stirring occasionally, until al dente, about 8 minutes (1 cup orzo).

Step 3

While the orzo cooks, heat 1 tablespoon olive oil in a large skillet over medium heat (1 tablespoon olive oil).

Step 4

Add the minced garlic (2 cloves) and sauté until fragrant, about 30 seconds.

Step 5

Stir in the drained cannellini beans (1 15-ounce can) and cook for 2 minutes.

Step 6

Add the fresh spinach (4 cups) and toss until wilted, about 2 minutes.

Step 7

When the orzo is done, drain it and add it to the skillet with the beans and spinach (1 cup cooked orzo).

Step 8

Stir in the lemon zest and juice of 1 lemon (zest and juice of 1 lemon) and season with red pepper flakes, salt, and pepper to taste (1/4 teaspoon red pepper flakes, salt, pepper).

Step 9

If using, sprinkle 2 tablespoons grated Parmesan cheese and toss briefly to combine (2 tablespoons Parmesan, optional).

Step 10

Transfer to a serving bowl and serve warm or let cool for reheating later.