Tomato-Basil White Bean Orzo

Instructions

1. 1

   Heat oil in a large skillet over medium. Sauté onion 3–4 minutes until softened. Add garlic and cook 30 seconds.

2. 2

   Add orzo and toast 1 minute, stirring.

3. 3

   Pour in diced tomatoes with their juices, drained white beans, dried basil, oregano, salt, pepper, and 2 cups broth. Stir to combine.

4. 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. 5

   Taste and adjust seasoning; finish with a squeeze of lemon or drizzle of olive oil and stir in fresh basil if using.

6. 6

   Serve hot, topped with red pepper flakes or toasted breadcrumbs for texture.