Vegan White Bean and Spinach Orzotto

Ingredients

• 1 cup Orzo Pasta
• 1 15-oz can Canned White Beans
• 5 oz Fresh Spinach
• 4 cups Vegetable Broth
• 2 cloves Garlic
• 1 Lemon
• 2 tbsp Olive Oil
• 2 tbsp Nutritional Yeast
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (about 350°F or 175°C). Add the 2 tablespoons of olive oil. Once the oil is warm, add the 2 cloves of minced garlic and cook, stirring constantly, until you can smell its fragrance, which should take about 1 minute.
2. 2Add the 1 cup of orzo pasta to the pot. Stir the orzo constantly for 2 minutes until it is lightly toasted.
3. 3Pour in the 4 cups of vegetable broth. Increase the heat to bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
4. 4Drain and rinse the 1 15-oz can of white beans. Add the drained white beans to the pot.
5. 5Add the 5 ounces of fresh spinach to the pot. Squeeze in the juice from the 1 lemon. Stir in the 2 tablespoons of nutritional yeast, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper.
6. 6Continue to cook, stirring gently, for about 2 minutes, or until the spinach has wilted down into the orzotto. Serve immediately.

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