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Blister Tomatoes: Heat 2 tablespoons extra virgin olive oil in a large skillet over high heat. Add 2 pints cherry tomatoes and cook 5 minutes until skins blister.
Make Sauce: Lower heat, add 2 cloves garlic, 1 teaspoons dried oregano, ¼ teaspoon red pepper flakes, ½ teaspoon salt, and pepper. Cook 3–5 minutes until tomatoes burst. Add a splash of broth if dry.
Add Orzo and Beans: Stir in 2 cans butter beans, 1 cup orzo pasta, and 4 cups low-sodium vegetable broth. Simmer 5–8 minutes, stirring often, until orzo is al dente and sauce thickens.
Finish: Off heat, stir in ¾ cup grated parmesan, zest of ½ lemon, and 1 handful fresh basil. Adjust seasoning. Serve warm with extra cheese or more broth for a saucier dish.