Creamy White and Kidney Bean Orzo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy White and Kidney Bean Orzo

YOUR SOLIN GENERATED RECIPE

Creamy White and Kidney Bean Orzo

Savor a comforting bowl of orzo tossed with a vibrant blend of creamy cannellini beans and hearty kidney beans, brightened with fresh spinach and a hint of garlic, all enveloped in a light olive oil finish and finished with a dollop of tangy Greek yogurt for extra creaminess. This dish brings a balanced mix of textures and flavors perfect for a wholesome meal.

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NUTRITION

562kcal
Protein
36.1g
Fat
6.1g
Carbs
96.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Orzo Pasta (approx. 40g)

3/4 cup Kidney Beans (approx. 130g)

3/4 cup Cannellini Beans (approx. 130g)

1 tsp Olive Oil (approx. 5g)

1 cup Fresh Spinach (approx. 30g)

1 clove Garlic (approx. 3g)

1/3 cup Non-Fat Greek Yogurt (approx. 80g)

1 cup Vegetable Broth (approx. 240g)

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PREPARATION

  • 1

    In a medium saucepan, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.

  • 2

    Add the dry orzo and toast it lightly for 2 minutes, stirring frequently.

  • 3

    Pour in the vegetable broth and bring to a simmer. Cook the orzo according to package instructions, stirring occasionally until the pasta is tender and has absorbed most of the liquid.

  • 4

    Gently stir in the kidney beans, cannellini beans, and fresh spinach. Allow the spinach to wilt and the beans to heat through, about 3 minutes.

  • 5

    Remove the saucepan from heat and stir in the non-fat Greek yogurt until a creamy consistency is achieved. Season with salt and pepper to taste.

  • 6

    Serve warm and enjoy a nutritious, balanced meal that is both hearty and light.

Creamy White and Kidney Bean Orzo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy White and Kidney Bean Orzo

YOUR SOLIN GENERATED RECIPE

Creamy White and Kidney Bean Orzo

Savor a comforting bowl of orzo tossed with a vibrant blend of creamy cannellini beans and hearty kidney beans, brightened with fresh spinach and a hint of garlic, all enveloped in a light olive oil finish and finished with a dollop of tangy Greek yogurt for extra creaminess. This dish brings a balanced mix of textures and flavors perfect for a wholesome meal.

NUTRITION

562kcal
Protein
36.1g
Fat
6.1g
Carbs
96.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Orzo Pasta (approx. 40g)

3/4 cup Kidney Beans (approx. 130g)

3/4 cup Cannellini Beans (approx. 130g)

1 tsp Olive Oil (approx. 5g)

1 cup Fresh Spinach (approx. 30g)

1 clove Garlic (approx. 3g)

1/3 cup Non-Fat Greek Yogurt (approx. 80g)

1 cup Vegetable Broth (approx. 240g)

PREPARATION

  • 1

    In a medium saucepan, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.

  • 2

    Add the dry orzo and toast it lightly for 2 minutes, stirring frequently.

  • 3

    Pour in the vegetable broth and bring to a simmer. Cook the orzo according to package instructions, stirring occasionally until the pasta is tender and has absorbed most of the liquid.

  • 4

    Gently stir in the kidney beans, cannellini beans, and fresh spinach. Allow the spinach to wilt and the beans to heat through, about 3 minutes.

  • 5

    Remove the saucepan from heat and stir in the non-fat Greek yogurt until a creamy consistency is achieved. Season with salt and pepper to taste.

  • 6

    Serve warm and enjoy a nutritious, balanced meal that is both hearty and light.