When dinner needs to be both comforting and straightforward, this is the skillet to reach for. The tomato white bean orzo takes about 30 minutes, serves four, and cooks in one pan, with spinach and lemon added at the end to keep the flavors bright.
A Skillet With Staying Power
Orzo simmers right in the broth, soaking up the flavor as it cooks, while white beans make the dish hearty without adding another pot to the sink. The tomatoes soften into a light sauce, and a handful of Parmesan ties everything together.
Simple Ingredients, Big Flavor
For four servings, you’ll need 1 tablespoon olive oil, 1 small diced yellow onion, 2 minced garlic cloves, 1 cup dry orzo, 2¼ cups vegetable broth, 1 pint cherry tomatoes, and 1 drained 15-ounce can of cannellini beans. Keep 2 cups baby spinach, ½ lemon, ¼ cup grated Parmesan, and salt and pepper nearby for finishing.
Simmer and Finish
Warm the olive oil in a large skillet over medium heat, then cook the onion for 4 to 5 minutes until softened. Stir in the garlic and orzo for 30 seconds, add the broth and tomatoes, and bring the pan to a gentle simmer.
Cook uncovered for 10 to 12 minutes, stirring often so the orzo doesn’t stick, until it’s tender and most of the broth has been absorbed. Stir in the beans and spinach until the spinach wilts, then finish with lemon juice, Parmesan, and black pepper; loosen with a splash of broth if the skillet thickens before serving.