1. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the chopped onion and sliced carrots and cook for 4–5 minutes, stirring often, until the onion is soft and translucent and the carrots begin to soften.

2. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to let it brown.

3. Add the dried orzo to the pan and stir to coat it in the oil and aromatics. Toast the orzo for 1–2 minutes, stirring frequently, until some of the grains turn lightly golden.

4. In a small bowl, whisk the tomato paste into a splash of the vegetable broth until smooth, then pour it into the skillet along with the remaining broth.

5. Add the halved cherry tomatoes, dried oregano, smoked paprika, salt, black pepper, and crushed red pepper flakes if using. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

6. Reduce the heat to medium-low, cover the skillet leaving the lid slightly ajar, and simmer for 10–12 minutes, stirring every couple of minutes, until the orzo is just tender and most of the liquid has been absorbed. If the mixture looks too dry before the orzo is done, add a splash of extra broth or water.

7. Stir in the drained kidney beans, pinto beans, and cannellini beans. Fold in the baby spinach and cook for 2–3 minutes more, until the beans are heated through and the spinach is wilted.

8. Remove the skillet from the heat and stir in the lemon juice. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

9. Sprinkle with chopped fresh parsley or basil and serve warm, adding extra lemon wedges on the side if you like.