Step 1

Dice onion.

Step 2

In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 3

Meanwhile, dice carrot and mince garlic.

Step 4

When onion is translucent, add carrots, garlic, basil, and oregano. Stir and sauté 2 minutes.

Step 5

Add broth, and tomatoes with juice. Bring to a light boil.

Step 6

Rinse and drain beans. Add to pot.

Step 7

Add orzo and bring to a simmer. Cover, reduce heat, and cook for about 10-12 minutes, or until orzo is cooked.

Step 8

Stir in spinach during the last couple minutes of cooking. Salt to taste.