Tomato-Basil White Bean Orzo

A cozy, pantry-friendly orzo dish that’s fast, satisfying, and bright with tomato and basil.

Ingredients

• 8 oz (about 2 cups) orzo
• 1 tbsp olive oil
• 1 small onion, finely chopped (or 2 scallions, sliced)
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1 can (14–15 oz) diced tomatoes (undrained)
• 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
• 1 tsp dried basil (or 1 tbsp fresh chopped)
• 1/2 tsp dried oregano
• 2–2 1/2 cups vegetable broth or water
• 1/2–1 tsp salt, to taste
• 1/4 tsp black pepper
• Optional: squeeze of lemon or splash of olive oil, red pepper flakes, chopped fresh basil or parsley, toasted breadcrumbs for crunch

Instructions

1. Heat oil in a large skillet over medium. Sauté onion 3–4 minutes until softened. Add garlic and cook 30 seconds.
2. Add orzo and toast 1 minute, stirring.
3. Pour in diced tomatoes with their juices, drained white beans, dried basil, oregano, salt, pepper, and 2 cups broth. Stir to combine.
4. Bring to a simmer, reduce heat to medium-low, partially cover, and cook 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed. Add up to 1/2 cup more broth/water if it looks too dry while cooking.
5. Taste and adjust seasoning; finish with a squeeze of lemon or drizzle of olive oil and stir in fresh basil if using.
6. Serve hot, topped with red pepper flakes or toasted breadcrumbs for texture.

Another beautiful plant-based creation. Publish this one so other plant lovers can find it!