1 tablespoon
olive oil
1 onion, diced
3 cloves
garlic, minced
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
4 cups
vegetable stock
2 bay leaves
1 cup
uncooked orzo pasta
2-4 cups baby
spinach
1 (15-ounce)
can cannellini beans, drained and rinsed
Juice of 1
lemon
2
tablespoons chopped fresh parsley leaves
Kosher salt
and freshly ground black pepper, to taste
Heat olive
oil in a large stockpot or Dutch oven over medium heat. Add onion and garlic,
and cook, stirring frequently, until onions have become translucent, about 2-3
minutes. Stir in thyme and basil until fragrant, about 1 minute.
Whisk in
vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo;
reduce heat and simmer until orzo is tender, about 10-12 minutes.
Stir in
spinach and cannellini beans until the spinach has wilted, about 2 minutes.
Stir in lemon juice and parsley; season with salt and pepper, to taste. Serve
immediately.
Serves 4.
From DamnDelicious blog
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