One Pot Orzo with Beans and Veggies

When I find something that Emily will happily eat for lunch, I make a giant batch and freeze it for later! I tried a few variations of this recipe, but finally made a version that makes Emily grab by the handful to shove in her mouth. I freeze in these silicone trays and heat up 2 cubes for Emily's lunch. 

Recipe: One Pot Orzo with Beans and Veggies

Adapted from The Kitchn

Ingredients:

1 tbsp olive oil

1 onion, diced

1/2 lb dried orzo pasta

1 clove garlic, minced

2 cups low sodium vegetable broth

15 oz can diced tomatoes

1 can beans, rinsed and drained (chickpeas, kidney, black, small red - all work well)

1 cup spinach, chopped (frozen or fresh)

Optional: 1/2-1 cup chopped cooked veggies

Instructions:

Heat oil in a medium pot over medium heat. Cook onion until translucent, about 10 minutes. 

Add orzo and garlic and cook for 1 minute. 

Stir in broth, tomatoes, and beans - bring to a boil. 

Cover, reduce to a simmer, and stir frequently to prevent sticking. Cook until the liquid is all absorbed and the pasta is cooked, about 10 minutes. Stir in the spinach and cooked veggies, if desired. 

Serve warm, or cool completely and store in the fridge for up to a week, or in the freezer for up to 6 months.