Preparation

1. Heat oil in a large saute pan or dutch oven over medium heat. Add onion and cook; stirring often, until translucent, 7 minutes. Stir in garlic and cook another minute until fragrant.
2. Stir in orzo and sun-dried tomatoes; cook, stirring often, until the orzo is toasted, about 1 to 2 minutes. 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 orzo is al dente, about 12 to 14 minutes.
3. Stir in spinach. Cook, uncovered, stirring often, until the spinach is wilted, about 2 minutes. Remove from heat and add feta, basil and lemon zest. Combine thoroughly. Spoon into serving bowl and top with toasted almonds.