White Bean, Sun-Dried Tomato & Spinach Orzo

Ingredients:

• 1 medium shallot, sliced
• 1 cup sundried tomatoes, sliced + 2 Tablespoons olive oil
• 3 cups low sodium vegetable broth
• 1 cup orzo pasta (whole wheat or regular if preferred)
• 1 jar marinated artichoke hearts, drained and rinsed
• 2 cans cannellini beans, drained and rinsed
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 package baby spinach
• 1 Tablespoon balsamic vinegar
• 1/4 cup fresh basil, chopped
• 1 package of Boursin cheese (garlic and herb or flavor of choice)

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Then, add in the sliced shallots and cook, stirring often, until translucent (about 6 minutes).
2. Stir in 1 cup of the orzo and cook, stirring often, until it becomes toasted (about 1 minute). Add 3 cups vegetable broth, 1 cup sun-dried tomatoes, cannellini beans, drained artichoke hearts and ½ teaspoon salt and pepper. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover and simmer until the orzo is al dente (about 15 minutes).
3. Next, stir in the whole package of baby spinach and the Boursin cheese. Cook, uncovered and stir often, until the spinach is wilted and the cheese is melted (about 2 minutes). Remove from the heat and stir in balsamic vinegar. Top with ¼ cup basil.
4. Serve and enjoy!

Nutrition Information:

Serving Size: 1 1/2 cups

Calories: 468

Fat: 23 g

Carbohydrates: 55 g

Sodium: 745 mg

Sugar: 3 g

Fiber: 13 g

Protein: 16 g