One Pot Tomato Orzo With Leeks, Kale and Cannellini
A super easy and comforting one pot tomato orzo ready in about 30 minutes.
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!
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