Make a healthy, hearty soup in just 30 minutes! It’s packed with fresh spinach, orzo, white beans, and pasta.

The weather has been very warm in Southern California. I still wear flip-flops. A T-shirt and flip-flops. I still ate the entire pot.

This is a delicious, comforting soup that’s loaded with white beans, wilted spinach, and orzo, my favorite pasta. To top it all off, I added some freshly squeezed lime juice to give the soup a refreshing kick.

This soup is meatless, but you could add some crumbled Italian or Andouille sausage to it. This soup is perfect for any season, whether it’s raining or not.


  • Olive oil one tablespoon
  • Three cloves garlic, minced
  • One onion, diced
  • Half a teaspoon of dried thyme
  • Half a teaspoon of dried basil
  • 4 cups vegetable stock
  • 2 Bay Leaves
  • 1 cup uncooked orzo pasta
  • 2 cups baby spinach
  • Cannellini Beans, 15 oz.
  • Juice of one lemon
  • Fresh parsley leaves, two tablespoons
  • To taste, add Kosher Salt and freshly ground Black Pepper


  • Over medium heat, heat olive oil in a large Dutch oven or stockpot. Stirring frequently, add the garlic and onion, and cook until the onions are translucent (about 2-3 minutes). Stir in the thyme, basil, and garlic until fragrant. This should take about 1 minute.
  • Bring to a rolling boil, then whisk in the vegetable stock and bay leaves. Stir in the orzo, reduce heat, and simmer for 10-12 minutes until the orzo becomes tender.
  • Stir in the spinach and cannellini bean mixture until the spinach is wilted. This should take about 2 minutes. Add lemon juice and parsley and season to taste with salt and pepper.
  • Serve immediately