1 tbsp olive oil
3 cloves garlic, minced
1 small shallot, diced
1 cup orzo
2 1/2 cups vegetable broth
1 (15 oz) can cannellini beans, drained and rinsed
3–4 cups baby spinach
Zest + juice of 1 lemon
1/2 tsp salt (plus more to taste)
Black pepper, to taste
1/4 cup chopped fresh parsley
Heat olive oil in a pot over medium heat. Sauté garlic and shallot for 1–2 minutes. Add orzo and stir for 30 seconds. Pour in broth and bring to a gentle simmer. Cook 8–10 minutes, stirring occasionally, until orzo is tender. Stir in beans and spinach until spinach wilts. Add lemon zest and juice, then season with salt and pepper. Serve warm topped with chopped parsley.
