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Sauté the veggies: Heat 1 - 2 tablespoons extra virgin olive oil in a large pot. Add 1 onion (chopped), 2 carrots (sliced into discs), and 1½ cups cherry tomatoes. Cook on medium heat for 4–5 minutes, until the veggies soften.
Build the flavor: Add 2 cloves garlic (grated), 2 bay leaves, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, and 2 tablespoons tomato paste. Stir and cook for 1 minute with a splash of water.
Add beans and broth: Stir in 2 cans beans (drained and rinsed), 4 cups vegetable broth, ½ teaspoons salt, and pepper. Bring to a boil, then lower the heat and simmer for 10 minutes.
Cook the orzo: Add 1 cup orzo pasta and simmer for 8–10 minutes, stirring often so it doesn’t stick. Add extra broth or hot water as needed to keep it creamy.
Finish with spinach: Stir in 5 ounces baby spinach and cook for 1 minute, just until wilted. Turn off the heat while the orzo is still slightly firm. Adjust the salt and finish with a grating of parmesan or a drizzle of olive oil.