Greek Lemon Orzo with Spinach & White Beans

Ingredients

• 12 oz Orzo Pasta
• 1 can (15 oz) Cannellini Beans
• 4 cups Baby Spinach
• 3 cups Vegetable Broth
• 2 whole Lemon
• 4 cloves Garlic
• 1 whole Yellow Onion
• ¼ cup Fresh Dill
• 2 tbsp Olive Oil
• 2 tbsp Nutritional Yeast
• 1 tsp Dried Oregano
• ¼ tsp Red Pepper Flakes
• Salt
• Black Pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion for 4 minutes until softened.
2. Add garlic, oregano, and red pepper flakes. Stir for 30 seconds until fragrant.
3. Add orzo and vegetable broth. Bring to a boil, then reduce heat and simmer 9–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
4. Stir in cannellini beans, baby spinach, lemon juice, lemon zest, and nutritional yeast. Cook 2 minutes until spinach wilts.
5. Season with salt and pepper. Serve topped with fresh dill and an extra squeeze of lemon.