Tomato and cannellini bean orzo

Tomato and cannellini bean orzo

Tomato and cannellini bean orzo
  • Low fat
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Lunch
  • Main meal
  • European
  • 2 hours or less
Download recipe card

This recipe provides a good source of fibre and vitamins from the vegetables and beans.

Chef

Lizzie Morey
Lizzie Morey

Kidney Kitchen Chef

A basic pasta sauce recipes transformed into a great midweek meal.

Ingredients

2 tablespoons of oil from the jar of roasted peppers

300g orzo

1 large white onion, peeled and chopped

500ml zero salt vegetable stock

2 cloves garlic, peeled and crushed

400g tin cannellini beans, drained

1 x 400g tin chopped tomatoes

60g mozzarella cheese, drained and torn

1 x 480g jar roasted peppers, drained & chopped (use the oil to cook with)

100g baby spinach

1 teaspoon dried oregano (use dried mixed herbs or basil if preferred)

10g fresh basil

Grind of black pepper

Method

  1. Step 1

    Heat the oil in a large pan, add the chopped onions and cook over a low to medium heat until they are soft. Add in the garlic and cook for 2-3 minutes.

  2. Step 2

    Add the tinned tomatoes, chopped peppers, dried herbs and black pepper to the pan and simmer for 20 minutes.

  3. Step 3

    Preheat the oven to 200°C/180°C fan/gas mark 4.

  4. Step 4

    Carefully pour the tomato sauce into a deep oven-proof dish or tray and add the orzo and stock. Mix well and put in the oven for 10 minutes. Remove the dish from the oven, stir the ingredients to mix well and add in the cannellini beans; cook for a further 10 minutes. Remove from the oven again, stir and add in the spinach and then cook for a final 10 minutes.

  5. Step 5

    Remove from the oven and sprinkle over the mozzarella and fresh basil and serve.

Food facts

Serving sizes are based on adult portions. Here is a guide for children:

Toddler (age 1-4): ¼ adult portion

Young child (age 5-9): ½ adult portion

Older child (age 10-13): ¾ adult portion

Teenagers (14+): 1 adult portion

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

The pasta (orzo) is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

Despite the use of some high potassium ingredients, such as tomatoes, this recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes.  Therefore, suitable for those advised to lower potassium in their diet.

This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the beans and cheese, therefore if you have been prescribed a phosphate binder you should take as directed.

This recipe is low in protein, therefore suitable for those advised to eat less protein.  If you have been advised to eat more protein, then you could consider having extra protein in other meals of the day or replace the beans in the recipe with 200g chicken breast (grilled and chopped to add to the recipe).

Use gluten-free orzo.

Vegetarian: Yes

Vegan:  Use vegan cheese

If you need to gain weight, have a growing child who needs more calories, or have a poor appetite, you can add these high-energy ingredients or foods to the recipe.

Consider adding an extra tablespoon olive oil to sauté the garlic. Add 10-15g butter to the pasta before putting in the oven. Make sure to use full fat mozzarella cheese.

Use wholemeal pasta for a healthier option.

This recipe has been kept as low in cost as possible.

Once dish has been prepared, it is best eaten straight away.

The tomato sauce will keep in the fridge for a week or freeze in a suitable container for up to two months.

More kidney-friendly food and recipes

  • 6 ways to add flavour without salt

    Cooking without salt doesn’t mean bland meals. There are plenty of ingredients that give your cooking a flavour boost without reaching for the saltshaker. We’ve checked with kidney dietitians so you don’t have to worry about the science – or compromise on fantastic flavour.

  • Kidney Kitchen recipes

    You can enjoy a wide variety of delicious and healthy food when you are living with kidney disease. All Kidney Kitchen recipes are analysed and approved by kidney dietitians. Search through our kidney-friendly recipes or filter them by category below.

  • Arrabbiata pasta with sausages

    A nutritious comfort meal with good source of protein, this classic pasta dish is a great family supper that’s quick and easy to prepare.