This recipe originates on Damn Delicious – and it is just that – damned delicious! My friend Sandra sent me the link and I made a few changes to it. This is a perfect lunch or weeknight dinner – as it took me only 20 minutes to throw together. And the entire family liked it. I served it alongside some crusty bread. Enjoy.
Ingredients:
1 T. olive oil
4-5 cloves garlic, minced
1 onion, diced
1/2 t. each: dried thyme and basil
2 – 900mL boxes of vegetable broth, divided
3 bay leaves
1 c. uncooked orzo pasta
2 c. baby spinach
1 – 19oz can white kidney beans (also called cannellini beans)
juice of 1 lemon
2 T. chopped fresh parsley leaves
salt and pepper, to taste
Heat oil in large soup pot over medium heat. Add garlic and onion and cook, stirring for about 2 to 3 minutes. Stir in basil and thyme and cook for another minute.
Add 4 cups vegetable stock, bay leaves and 1 c. water and bring to a boil – then stir in orzo. Reduce heat and simmer until orzo is tender (10 to 12 minutes).
Stir in spinach and beans and cook for 2 minutes. Then add in lemon juice and parsley. Add more broth if you prefer (I used all that was left). Season with salt and pepper to taste.
Serve immediately.