one-pot white bean, spinach & sun-dried tomato orzo with lemon & feta

Serves: 6

Ingredients:
1 1/2 tablespoons extra-virgin olive oil
1 cup chopped red onion
6 cloves garlic, minced
1 cup whole-wheat orzo
1 cup chopped sun-dried tomatoes
2 3/4 cups vegetable stock
2 cans reduced salt cannellini beans, rinsed
1 teaspoon lemon zest
3 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon dried oregano
1 cup baby spinach
1/4 cup crumbled feta cheese
1/2 cup chopped fresh basil
1/4 cup toasted pine nuts

Method:
heat oil in a large nonstick skillet over medium heat. add onion; cook, stirring often, until aromatic and translucent, about 8 minutes. stir in garlic; cook, stirring often, until aromatic, about 1 minute.
stir in orzo and sun-dried tomatoes; cook, stirring often, until the orzo is toasted, about 1 minute. add broth, beans, lemon juice, salt and oregano; 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 spinach. cook, uncovered and stirring often, until the spinach is wilted, about 1 minute. remove from heat; top with feta, basil, pine nuts and lemon zest.