White Bean Spinach Sun Dried Tomato Orzo

Ingredients:

  • 2 tablespoons oil from sun-dried tomato jar, divided
  • 1 cup thinly sliced sun-dried tomatoes in oil
  • 1 medium shallot, thinly sliced (about 1/2 cup)
  • 1 cup whole-wheat orzo
  • 3 cups unsalted vegetable broth
  • 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
  • 1 (14.5-ounce) jar marinated quartered artichoke hearts, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 (5-ounce) package baby spinach
  • 1 (5.2-ounce) package garlic-and-herb spreadable cheese (such as Boursin)
  • 1 tablespoon balsamic vinegar
  • 1/4 cup chopped fresh basil

Directions:

  1. Heat 2 tablespoons sun-dried tomato oil in a large nonstick skillet over medium heat. Add sliced shallot; cook, stirring often, until aromatic and translucent, about 6 minutes.
  2. Stir in 1 cup orzo; cook, stirring often, until toasted, about 1 minute. Add 1 cup sun-dried tomatoes, 3 cups vegetable broth, the rinsed beans, the drained artichoke hearts and 1/2 teaspoon each salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low, cover and simmer until the orzo is al dente, about 15 minutes
  3. Stir in 1 (5-ounce) package baby spinach and 1 (5.2-ounce) package cheese. Cook, uncovered and stirring often, until the spinach is wilted and the cheese is melted, about 2 minutes. Remove from heat and stir in vinegar. Top with 1/4 cup basil.

Notes:

  • Big prep, do it first