1. Heat a large heavy-bottomed pot over medium heat and add the olive oil. Stir in the diced onion and red bell pepper with a pinch of the salt and cook for 5 to 6 minutes, until softened and lightly golden.

2. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.

3. Sprinkle in the dried oregano, dried basil, smoked paprika, red pepper flakes, remaining salt, and black pepper. Stir to coat the vegetables in the spices.

4. Add the dry orzo to the pot and stir well, toasting it in the oil and aromatics for 2 to 3 minutes until it smells slightly nutty.

5. Pour in the diced tomatoes with their juices and the vegetable broth, scraping up any browned bits from the bottom of the pot. Stir to combine and bring the mixture to a gentle boil.

6. Reduce the heat to a steady simmer and cook uncovered for 10 to 12 minutes, stirring often so the orzo does not stick, until the pasta is just tender and the sauce has thickened.

7. Stir in the chickpeas, cannellini beans, and kidney beans. Simmer for another 3 to 4 minutes so the beans heat through and soak up some of the sauce.

8. Turn off the heat and fold in the chopped baby spinach, letting it wilt in the residual warmth of the pot.

9. Add the lemon zest and lemon juice, then taste and adjust seasoning with additional salt, pepper, or lemon if needed.

10. Just before serving, sprinkle the top with crumbled feta and chopped parsley, and drizzle with extra virgin olive oil if using. Serve warm in bowls.