The useful part
How to prep it
- 1
Cook the onion in olive oil for 5 minutes. Add the garlic, oregano, and salt and stir for 30 seconds.
- 2
Add the tomatoes, broth, orzo, and beans. Simmer uncovered for 10 to 12 minutes, stirring often, until the orzo is tender.
- 3
Fold in the spinach and cook for 2 minutes. Add a splash of broth if the mixture tightens too much.
- 4
Cool for 10 minutes, then divide into four shallow containers for faster chilling.
Work with what you have
Easy substitutions
Use the closest swap that fits what you have and how you plan to pack it.
orzo
small pasta or cooked rice, adding it near the end
white beans
chickpeas or cooked lentils
Make the next meal easier
Leftover plan
Leftover plan
Loosen extra orzo with broth and serve it as soup, or top it with toasted breadcrumbs.
Storage
Cool portions before sealing. Refrigerate what you will eat within 3 days and freeze the rest in dated containers.
Reheat
Reheat with 1 to 2 tablespoons broth or water because the orzo thickens as it sits.
Food safety guidance
For cooling, storing, and reheating details, use the USDA references below.