Description
This one pot meal is perfect for weeknights when you are craving comfort food but need a fast dinner. It comes together in about 30 minutes and has classic flavours of eggplant Parmesan with the addition of white kidney beans for added creaminess and plant-based protein.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 medium-sized eggplant, diced into ½ inch cubes
- 1 cup tomato puree (passata)
- 2 cups reduced-sodium chicken or vegetable broth
- 1 Parmesan cheese rind (optional)
- 1 cup orzo
- 1 x 19oz can white kidney beans, drained and rinsed
- ½ cup freshly grated Parmesan cheese, plus more for serving
- Fresh basil leaves
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, garlic, and eggplant and cook for 10 minutes, until the onion has softened.
- Add the tomato puree, broth, and Parmesan cheese rind, if using. Cover and bring to a boil.
- Add the orzo and reduce the heat to medium-low. Add the beans and continue and stir.
- Cook uncovered for 10-12 minutes or until the orzo is cooked and the liquid has been absorbed. Stir in the Parmesan cheese.
- Serve hot, top with more Parmesan cheese and fresh basil.