Tomato, Courgette & White Bean Orzo
A fast one-pot orzo with garlicky courgette, juicy tomatoes and creamy white beans finished with lemon and basil.
- 2 tbsp olive oil
- 1 pc red onion
- 2 pc courgettes
- 3 pc garlic cloves
- 250 g cherry tomatoes
- 160 g orzo
- 650 ml vegetable stock
- 240 g cannellini beans
- 100 g baby spinach
- 1 pc lemon
- 15 g fresh basil
- 30 g parmesan
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Add to a shopping listHow the shopping list works →- Step 1
Heat the olive oil in a wide deep pan over medium heat. Add the red onion with a pinch of salt and cook for 3 minutes until starting to soften.
- Step 2
Add the courgettes and cook for 4 minutes, stirring occasionally, until lightly golden. Stir in the garlic and cook for 30 seconds.
- Step 3
Add the cherry tomatoes and cook for 2 minutes until they begin to blister and release their juices.
- Step 4
Stir in the orzo, then pour in the vegetable stock. Bring to a gentle simmer and cook for 8-10 minutes, stirring often so it does not catch, until the orzo is nearly tender.
- Step 5
Tip in the cannellini beans and baby spinach. Cook for 2 minutes more until the spinach has wilted and the beans are heated through.
- Step 6
Remove from the heat. Grate in the lemon zest, squeeze in half the juice, and stir through most of the basil and parmesan. Taste and adjust with salt and black pepper.
- Step 7
Serve immediately, topped with the remaining basil and extra parmesan if you like.
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