Ingredients
- 1 tbsp olive oil
- ½ cup onions, chopped
- 1 cup mushrooms, chopped
- 1 tbsp garlic, minced about 2-3 cloves
- 1 cup orzo
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 cups spinach, fresh
- 1 15.5 oz can white cannellini beans, drained and rinsed
- ½ cup Parmesan, shredded or shaved
Instructions
- Heat olive oil in a large, deep skillet or pot over medium heat.
- Add the onion and mushrooms, sauté until slightly caramelized, about 5-7 minutes.
- Add garlic and sauté about 30 seconds to one minute.
- Stir in the orzo, vegetable broth, and heavy cream..
- Bring to a simmer and cook until the orzo is al dente and until the sauce has thickened to a creamy consistency, about 10 minutes.
- Stir in fresh spinach and beans , cook another 2-3 minutes until spinach is wilted and beans are heated through. Add in parmesan cheese and stir until creamy.
- Season with salt and pepper to taste, adjusting the flavors according to your preference.
- Once cooked, remove the skillet from heat and let it sit for a few minutes to cool slightly before serving.
- Garnish with fresh herbs like parsley or fresh basil, if desired, for an extra burst of flavor and color.
Nutrition
Serving: 6g | Calories: 307kcal | Carbohydrates: 26g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 471mg | Potassium: 297mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1753IU | Vitamin C: 4mg | Calcium: 146mg | Iron: 1mg