Three-Bean Orzo Soup (Easy Mediterranean One-Pot)
This Three-Bean Orzo Soup is a comforting, nourishing meal made with pantry staples and fresh vegetables. Beans and orzo cook together in one pot, creating a naturally creamy texture without any cream. It is hearty, filling, and perfect for a simple weeknight dinner.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 carrots, sliced into thin rounds
- 10 ounces mushrooms, sliced
- 2 garlic cloves, grated or finely minced
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 2 cans beans (about 15 ounces each), drained and rinsed
- Use any combination of pinto, kidney, cannellini, chickpeas, or black beans
- 1½ cups green beans, chopped
- 1 cup orzo pasta
- ½ teaspoon salt, or to taste
- Black pepper or chili flakes, to taste
- Lemon zest or grated Parmesan, for serving (optional)
Instructions
1. Cook the vegetables
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and mushrooms. Cook for about 5 minutes, stirring often, until the vegetables soften and the mushrooms release their juices.
2. Add seasonings
Stir in the garlic, dried oregano, and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
3. Simmer the soup
Add the beans, vegetable broth, salt, and black pepper. Bring to a gentle boil, then reduce the heat and simmer for 8 to 10 minutes.
4. Cook the orzo
Add the green beans and orzo pasta. Simmer for another 8 to 10 minutes, stirring often, until the orzo is just tender. If the soup becomes too thick, add a little extra broth.
Taste and adjust seasoning. Serve hot with lemon zest or grated Parmesan, if desired.
Notes
- Stir frequently once the orzo is added to prevent sticking.
- The soup thickens as it rests. Add broth when reheating.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.