24m$9.89White Bean Spinach Orzo Skillet
A lemony one-pot orzo dinner with cannellini beans, baby spinach, and grape tomatoes. Mild pantry seasonings keep it quick, kid-friendly, and fully plant-based.
- Energy
- 303 calories per serving
- Protein
- 13.3 g per serving
- Carbs
- 56.7 g per serving
- Fat
- 5 g per serving
- Sodium
- 591 mg per serving
Shopping options
Olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Baby spinach
5 Cup
Simple Truth Organic® Baby Spinach
100%
Black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Grape tomatoes
2 Cup
Kroger® Fresh Grape Tomatoes
100%
Low-sodium vegetable broth
2.5 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
63%
Orzo pasta
1 Cup
Kroger® Orzo Pasta
37%
Garlic powder
1 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
6%
Italian seasoning
1 Teaspoon
Smart Way™ Italian Seasoning
6%
Canned cannellini beans, drained and rinsed
1 Can
Kroger® Cannellini Beans
50%
Fine salt
0.5 Teaspoon
Kroger® Salt
0%
Lemon
1 Each
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- baby spinach-5 cups
- low-sodium vegetable broth-2.5 cups
- grape tomatoes-2 cups
- canned cannellini beans-1 can
- orzo pasta-1 cup
- olive oil-1 tbsp
- garlic powder-1 tsp
- Italian seasoning-1 tsp
- fine salt-0.5 tsp
- black pepper-0.25 tsp
- large lemon-1 each
Drain and rinse the cannellini beans. Cut the lemon in half.
Keep the knife blade angled away from your fingers when cutting the lemon.
Heat the olive oil in a large skillet over medium heat. Add the grape tomatoes and cook for 2 minutes, stirring occasionally.
Use caution when adding tomatoes to hot oil to reduce splatter.
Stir in the orzo, cannellini beans, vegetable broth, garlic powder, Italian seasoning, salt, and black pepper.
Bring to a simmer, then cover and cook for 10 to 12 minutes, stirring every 3 minutes, until the orzo is tender and most of the broth is absorbed.
Use an oven mitt when lifting the hot skillet lid, and open it away from your face to avoid steam burns.
Keep the skillet at a gentle simmer to reduce splattering.
Stir in the baby spinach a handful at a time and cook for 1 to 2 minutes, until wilted.
Turn off the heat. Squeeze the lemon juice into the skillet, stir well, and let stand for 1 minute before serving.
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