Two Bean and Tomato Stew with Orzo
Cozy up with a bowl of hearty Two Bean and Tomato Stew with Orzo, a comforting one-pot dish that's perfect for busy weeknights or a casual family dinner. Packed with protein-rich cannellini beans and chickpeas, tender orzo pasta, and a medley of fragrant spices like oregano, paprika, and a hint of red pepper flakes, this stew is bursting with bold Mediterranean-inspired flavors. Slow-simmered in a savory vegetable broth alongside tomatoes, celery, carrots, and garlic, each spoonful delivers delicious warmth and satisfaction. Garnished with fresh parsley and a squeeze of lemon for a bright finishing touch, this wholesome recipe is as nourishing as it is delicious. Quick to prepare in just 50 minutes and versatile enough to please vegans and meat-eaters alike, this hearty stew will quickly become a staple in your meal rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 stalks celery stalks, diced
- 1 medium carrot, diced
- 14.5 ounces canned diced tomatoes
- 4 cups vegetable broth
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces chickpeas, drained and rinsed
- 1 cup orzo pasta
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.25 teaspoon red pepper flakes
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 whole lemon, cut into wedges for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, diced celery, and carrot. Sauté for another 4-5 minutes until the vegetables soften slightly.
Pour in the canned diced tomatoes and vegetable broth, stirring to combine.
Add the cannellini beans, chickpeas, oregano, paprika, red pepper flakes, bay leaf, salt, and black pepper. Bring the stew to a gentle simmer.
Reduce the heat to low and let the stew simmer for 15 minutes, allowing the flavors to meld together.
Stir in the orzo pasta and cook for an additional 8-10 minutes, or until the orzo is tender.
Discard the bay leaf and adjust seasoning if needed.
Serve the stew hot, garnished with fresh parsley and a squeeze of lemon juice from the wedges for added brightness.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1679 mg | 73% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 16.5 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
