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One-Pot White Bean, Spinach and Sun-dried Tomato Orzo
Ingredients
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1 1/2 tablespoons olive oil
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1 cup of red onion, chopped
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6 cloves garlic, minced
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1 cup orzo pasta
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1 cup sun-dried tomatoes, choppped
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2 3/4 cups vegetable broth, low-sodium
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2 (15 oz) cans low sodium cannellini beans, rinsed
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1 teaspoon lemon zest
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3 tablespoons lemon juice
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3/4 teaspoon salt
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1/2 teaspoon dried oregano
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1 5oz package baby spinach, washed
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1/4 cup feta cheese, crumbled
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1/2 cup fresh basil, chopped
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1/4 cup toasted slivered almonds
Preparation
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Heat oil in a large saute pan or dutch oven over medium heat. Add onion and cook; stirring often, until translucent, 7 minutes. Stir in garlic and cook another minute until fragrant.
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Stir in orzo and sun-dried tomatoes; cook, stirring often, until the orzo is toasted, about 1 to 2 minutes. Add broth, beans, lemon juice, salt and oregano; bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until orzo is al dente, about 12 to 14 minutes.
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Stir in spinach. Cook, uncovered, stirring often, until the spinach is wilted, about 2 minutes. Remove from heat and add feta, basil and lemon zest. Combine thoroughly. Spoon into serving bowl and top with toasted almonds.
