INGREDIENTS
1 tbsp
olive oil
1 tbsp
butter
2 media
carrots
1/2 medium
onion
3 cloves
garlic
1 tsp
seasoning
6 cups
vegetable broth
1 cup
orzo
2 cups
baby spinach
15 oz
cannellini beans
1 tbsp
lemon juice
1 tbsp
parsley
1/4 tsp
kosher salt
10
cranks fresh-ground pepper