Place a dark cast iron skillet over medium-high heat. Add the extra virgin olive oil. Once shimmering, add the diced onions and cook for 3-4 minutes until translucent. Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until deeply fragrant and brick red.

Add the dried orzo pasta directly into the skillet. Toast for about 2 minutes in the oil and aromatics until you smell a slightly nutty aroma.

Carefully pour in the vegetable broth and the diced red tomatoes with their juices. Scrape the bottom to release any caramelized bits. Bring to a rolling boil, then reduce heat to a gentle simmer.

Stir in the drained dark red kidney beans and speckled pinto beans. Let simmer uncovered for 10-12 minutes, stirring every couple of minutes, until the pasta is plump and the broth is glossy, thick, and creamy.

Remove the skillet from the heat. Fold in the fresh baby spinach leaves until just wilted and bright green. Dust with finely grated parmesan cheese and scatter coarse chopped fresh parsley over the top before serving.