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Heat 2 tablespoons sun-dried tomato oil in a large nonstick skillet over medium heat. Add sliced shallot; cook, stirring often, until aromatic and translucent, about 6 minutes.
Stir in 1 cup orzo; cook, stirring often, until toasted, about 1 minute. Add 1 cup sun-dried tomatoes, 3 cups vegetable broth, the rinsed beans, the drained artichoke hearts and ½ teaspoon each salt and pepper. Bring to a boil over medium-high heat; reduce heat to medium-low, cover and simmer until the orzo is al dente, about 15 minutes.
Stir in 1 (5-ounce) package baby spinach and 1 (5.2-ounce) package cheese. Cook, uncovered and stirring often, until the spinach is wilted and the cheese is melted, about 2 minutes. Remove from heat and stir in vinegar. Top with ¼ cup basil.