Lemon White Bean Orzo (Print-Friendly Version)
Cozy up with lemony broth, tender orzo, white beans, veggies, and fresh herbs for a light but heartwarming vegan bowl.
# Ingredients:
→ Base
01 -
6 garlic cloves, finely minced and crushed
02 -
2 small carrots, cut into tiny cubes
03 -
1 small onion, chopped finely
04 -
1 teaspoon of olive oil
05 -
2 celery stalks, diced into small pieces
→ Main Components
06 -
1 can cannellini beans, drained and rinsed
07 -
3/4 cup orzo (dry)
08 -
5 cups of veggie broth
09 -
2 tablespoons plant-based butter or canned coconut milk
→ Seasonings & Herbs
10 -
2 bay leaves
11 -
1 teaspoon dried thyme
12 -
A big lemon, juice squeezed and zest grated
13 -
1 sprig of rosemary
14 -
1/4 cup parsley, chopped fresh
15 -
1/2 teaspoon crushed red pepper flakes
16 -
Salt and pepper as you like
17 -
1/2 teaspoon Italian herb mix
# Steps:
01 -
Pour olive oil into a big pot, toss in onions, celery, and carrots, sprinkle some salt, and let them go soft.
02 -
Stir in the garlic, beans, Italian seasoning, plant butter or coconut milk, and red pepper flakes.
03 -
Mix in veggie broth, rosemary, bay leaves, and a bit of salt. Let it gently bubble.
04 -
Toss in the orzo and let it cook for 10 to 12 minutes.
05 -
Turn off the heat. Stir in lemon juice, zest, and parsley. Pull out the rosemary sprig and bay leaves. Adjust the seasoning as you like.
# Notes:
01 -
Great option for vegans
02 -
Use either vegan butter or coconut milk