Free Recipe, Mediterranean Vegan and Vegetarian
One-Pot White Bean
Makes 6 servings
Get cozy with One-Pot White Bean! This hearty dish is packed with tender beans, rich flavors, and comforting goodness—all cooked up in one easy pot. Simple, delicious, and perfect for a no-fuss meal that warms you from the inside out!
INGREDIENTS
2 (15-ounce) cans no-salt-added cannellini beans, rinsed
6 cloves garlic, minced
1 cup chopped red onion
1 1/2 tablespoons extra-virgin olive oil
1 cup whole-wheat orzo
1 cup chopped sun-dried tomatoes
1 (5-ounce) package baby spinach
2 3/4 cups vegetable broth
3 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 cup crumbled feta cheese
1/2 cup chopped fresh basil
1/4 cup toasted pine nuts
1 teaspoon lemon zest
INSTRUCTIONS
1. In a big, nonstick skillet, heat the oil over medium heat. Add the onion and simmer, stirring frequently, for about 8 minutes, or until fragrant and transparent. Add the garlic and simmer, stirring frequently, for approximately a minute or until aromatic.
2. Stir in the orzo and sun-dried tomatoes; heat, stirring frequently, until the orzo is toasted, about 1 minute. Add the broth, beans, lemon juice, salt, and oregano; bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook for 15 minutes, or until the orzo is al dente.
3. Add spinach and stir. Cook the spinach, uncovered, stirring frequently, for about one minute, or until it wilts. Take off the heat and sprinkle feta, basil, pine nuts, and lemon zest on top.
This AMAZING Recipe can be found in our new Mediterranean Vegan and Vegetable cookbook here
