When you want a cozy, creamy dinner that feels nourishing but doesn’t require a sink full of dishes, this One-Pot White Bean, Spinach & Sun-Dried Tomato Orzo is exactly what you need. It’s rich, savory, and deeply satisfying — yet made with simple, wholesome ingredients.
Protein-packed cannellini beans, tender whole-wheat orzo, and spinach simmer together in a sun-dried tomato–infused broth, then finish with a touch of creamy garlic-and-herb cheese. The result is a high-protein vegetarian meal that tastes indulgent but fits seamlessly into a balanced lifestyle.
Ready in just 30 minutes, this one-pot orzo is perfect for busy weeknights, meal prep, or anytime you want comfort food without the extra effort.
Servings: 6
Total Time: 30 minutes
Difficulty: Easy
Calories per Serving: 468 kcal
Macros (per serving):
Protein: 24g | Carbs: 66g | Fat: 14g | Fiber: ~10g (estimate)
Look at the Recipe
- Creamy, savory one-pot pasta with bold Mediterranean flavor
- High-protein and fiber-rich thanks to white beans
- Minimal prep, minimal cleanup, maximum comfort
Ingredients Needed
- 2 tablespoons oil from a sun-dried tomato jar
- 1 cup sun-dried tomatoes in oil, thinly sliced
- 1 medium shallot, thinly sliced (about ½ cup)
- 1 cup whole-wheat orzo
- 3 cups unsalted vegetable broth
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
- 1 (14.5-ounce) jar marinated quartered artichoke hearts, drained
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 (5-ounce) package baby spinach
- 1 (5.2-ounce) package garlic-and-herb spreadable cheese (such as Boursin)
- 1 tablespoon balsamic vinegar
- ¼ cup fresh basil, chopped
How to Make Our White Bean & Spinach Orzo
-
Sauté the shallot.
Heat sun-dried tomato oil in a large nonstick skillet over medium heat. Add shallot and cook for about 6 minutes, stirring often, until soft and aromatic. -
Toast the orzo.
Stir in the orzo and cook for 1 minute, stirring frequently, until lightly toasted. -
Simmer everything together.
Add sun-dried tomatoes, vegetable broth, cannellini beans, artichoke hearts, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, until the orzo is al dente. -
Finish with greens and cheese.
Stir in spinach and garlic-and-herb cheese. Cook uncovered, stirring often, for about 2 minutes, until spinach is wilted and the sauce is creamy. -
Brighten and serve.
Remove from heat and stir in balsamic vinegar. Top with fresh basil and serve warm.
This dish works beautifully as a high-protein one-pot vegetarian dinner that feels indulgent while still being nourishing.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or microwave with a splash of broth if needed.
- Serve with a simple side salad or roasted vegetables for extra balance.
- Great for meal prep — flavors deepen overnight.
Tips & FAQs
Why is this dish considered high-protein?
Cannellini beans provide plant-based protein and fiber, making the meal filling and balanced.
Can I make this dairy-free?
Yes. Swap the cheese for a dairy-free herb spread or stir in cashew cream.
Is this recipe good for weight loss?
It can be when portioned properly. It’s fiber-rich, protein-forward, and very satisfying.
Can I use white rice instead of orzo?
You can, but orzo provides better texture and keeps the dish more cohesive.
What can I add for extra protein?
Add grilled chicken, shrimp, or extra beans if desired.
