Cooking Steps

• Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until translucent.
• Stir in minced garlic and dried oregano, careful not to brown the garlic.
• Push onions and garlic to the side, add dry orzo to the center, and stir for 2-3 minutes until edges are slightly translucent.
• Slowly pour in vegetable broth and add chopped sun-dried tomatoes. Bring to a gentle boil, then reduce to low heat.
• Cover and cook orzo for about 8-10 minutes, stirring occasionally to prevent sticking.
• Once orzo is nearly tender, fold in drained and rinsed white beans, stirring gently to avoid mashing.
• Add fresh baby spinach; stir until wilted.
• Turn off heat, stir in grated Parmesan cheese and lemon juice, and add cracked black pepper to taste.
• Let sit for 2-3 minutes before serving.