Soften the onion and garlic

• Heat the olive oil in a large skillet or Dutch oven over medium heat.
• Add the onion and cook until softened.
• Stir in the garlic and cook briefly until fragrant.

Toast the orzo

• Add the dry orzo and cook, stirring frequently, to lightly toast the pasta and bring out its nutty flavor.

Simmer with beans and broth

• Stir in the beans, vegetable broth, Italian seasoning, salt and pepper.
• Bring to a boil, then reduce to a simmer.
• Cook uncovered, stirring every couple of minutes, until the orzo is tender and the mixture is still slightly saucy.

Wilt the spinach

• Stir in the spinach until wilted.

Finish off the heat

• Remove from the heat and stir in the Parmesan, sun-dried tomatoes, lemon zest, lemon juice and basil.
• If the mixture thickens too much, add a splash of broth.
• Taste and adjust the seasoning.

Serve

• Serve with extra Parmesan, crushed red pepper flakes, fresh basil and lemon wedges.
• For leftovers, loosen with a splash of broth when reheating and brighten with lemon and Parmesan.