Who doesn’t love a cozy, one-pot meal? This one-pot tomato orzo with leeks, kale, and cannellini beans is exactly that. It’s hearty, comforting, packed with flavor, and the best part? Minimal dishes to wash afterward.
This recipe is perfect for those nights when you just want to throw everything in a pot and let the magic happen. The creamy orzo, the sweetness of leeks, and the hearty beans all come together for a simple, satisfying meal. Plus, it’s loaded with greens thanks to the kale!
One Pot Tomato Orzo – Ingredients and substitutes (Full Quantities Below)
- Orzo Pasta: A small, rice-shaped pasta commonly used in Mediterranean dishes. Substitute with any small pasta like ditalini or fregola.
- Kale: This hearty, dark green leafy vegetable adds both texture and a slightly bitter, earthy flavor. It holds up well in cooking, providing substance to dishes. Substitute with spinach for a milder flavor or Swiss chard for a similar texture and earthiness.
- Leek: Leeks have a mild, onion-like flavor and tender, pale green stems that add sweetness and depth. Substitute with onions or shallots can offer a similar flavor profile.
- Vegetable Broth: The broth to give added flavour to the orzo.
- Nutritional Yeast: A deactivated yeast with a cheesy, nutty flavor, used to add depth and umami. Substitute wtih vegan Parmesan, ground cashews, or a bit of miso for a similar umami flavor.
- Canned Cherry Tomatoes: For a tomatoy taste with some extra texture. Substitute with fresh cherry tomatoes, or sun-dried tomatoes for a more intense flavor.
- Canned Cannellini Beans: Creamy, white beans add flavour and protein. Substitute: Any other white beans, like navy beans or great northern beans, or even chickpeas for a different texture.
How To Make One Pot Tomato Orzo – Step By Step
Give the leek a good wash, and then slice it thinly (all of it, green and white parts). Remove the stems of the kale and roughly tear it into smaller chunks.
Heat a splash of olive oil in a large pot over medium heat. Toss in the leeks with a pinch of salt let them soften for about 4-5 minutes. Add in the kale and let it cook for another 4-5 minutes. Add the chopped tomatoes and let it cook for 10 minutes. Stir in the drained cannellini beans.
Add the orzo and then pour in the vegetable broth. Bring everything to a simmer. Let it cook for about 8-10 minutes, stirring now and then to make sure the orzo doesn’t stick to the bottom. Add more water if necessary.
Once the orzo is cooked, sprinkle a generous amount of nutritional yeast over the top for that cheesy, umami flavor. Taste and adjust the seasoning with salt and pepper as needed.
Ladle the orzo into bowls and dig in. Add a drizzle of olive oil on top and enjoy!
Why You’ll Love This One Pot Tomato Orzo:
- It’s one pot – less mess, less stress.
- Super nourishing but still cozy.
- Ready in about 30 minutes.
- Perfect for batch cooking or next-day leftovers.
This one-pot orzo is everything you need on a chilly evening or when you just need an easy dinner that doesn’t compromise on flavor. Enjoy!
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
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One Pot Tomato Orzo With Leeks, Kale and Cannellini
Ingredients
- 140 g orzo pasta
- 150 g kale
- 1 leek about 300g
- 550 ml vegetable broth
- 2 tbsp nutritional yeast
- 1 can cherry tomatoes
- 1 can cannellini benas
- salt and pepper to taste
- 3 tbsp olive oil
Instructions
- Give the leek a good wash, and then slice it thinly (all of it, green and white parts). Remove the stems of the kale and roughly tear it into smaller chunks.
- Heat 3 tbsp of olive oil in a large pot over medium heat. Toss in the leeks with a pinch of salt let them soften for about 4-5 minutes. Add in the kale and let it cook for another 4-5 minutes. Add 1 can of cherry tomatoes and let it cook for 10 minutes.
- Drain the can of cannellini but do not rinse them and add them to the pan.
- Add 140g of orzo and then pour in the vegetable broth. Bring everything to a simmer. Let it cook for about 8-10 minutes, stirring now and then to make sure the orzo doesn’t stick to the bottom. Add more water if necessary.
- Once the orzo is cooked, stir in 2 tbsp nutritional yeast over the top for that cheesy, umami flavor and mix to combine. Taste and adjust the seasoning with salt and pepper as needed.
- Ladle the orzo into bowls and dig in. Add a drizzle of olive oil on top and enjoy!
Very delicious!!! Thank you for sharing!🧡🌻