White Bean Spinach Orzo Skillet

Ingredients

• 1 Tablespoon Olive oil - 1 tablespoon
• 2 Cup Grape tomatoes - 2 cups (10 ounces), About 10 ounces
• 1 Cup Orzo pasta - 1 cup (6 ounces), About 6 ounces
• 1 Can Canned cannellini beans, drained and rinsed - 1 (15-ounce can), drained and rinsed
• 2.5 Cup Low-sodium vegetable broth - 2 1/2 cups (20 fluid ounces), About 20 fluid ounces
• 1 Teaspoon Garlic powder - 1 teaspoon
• 1 Teaspoon Italian seasoning - 1 teaspoon
• 0.5 Teaspoon Fine salt - 1/2 teaspoon
• 0.25 Teaspoon Black pepper - 1/4 teaspoon
• 5 Cup Baby spinach - 5 cups (5 ounces), About 5 ounces
• 1 Each Lemon - 1 (large), Cut in half, then juiced into the skillet

Instructions

1. Prep beans and lemon

   1. Drain and rinse the cannellini beans. Cut the lemon in half.

2. Cook tomatoes

   2. Heat the olive oil in a large skillet over medium heat. Add the grape tomatoes and cook for 2 minutes, stirring occasionally.

3. Add orzo, beans, broth, and seasonings

   3. Stir in the orzo, cannellini beans, vegetable broth, garlic powder, Italian seasoning, salt, and black pepper.

4. Simmer until tender

   4. 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.

5. Wilt spinach

   5. Stir in the baby spinach a handful at a time and cook for 1 to 2 minutes, until wilted.

6. Finish with lemon

   6. Turn off the heat. Squeeze the lemon juice into the skillet, stir well, and let stand for 1 minute before serving.