You will need:

1 large onion, chopped
2 cloves garlic, chopped
1 lb spinach, fresh or frozen, defrosted
1/2 lb of orzo pasta
1 quarts chicken or vegetable stock
1 quarts water
olive oil
1 can of garbanzo beans
1 large zucchini chopped in to bite size pieces
1 pesto (basil, pine nuts, garlic, parmesan cheese)
Salt
Pepper
1 tablespoon of oregano

Directions:
Preheat a large pan. Drizzle with olive oil. Add onions and saute until tender. Add garlic and saute for 2 – 3 minutes. Add zucchini, spinach, oregano, salt and pepper, chicken or vegetable stock and water. Bring to a boil and reduce heat to medium. Add orzo cook for 12 – 15 minutes, or until orzo is tender. Add garbanzo beans at the end, cook until they are tender. They can become mushy easily.

When it is done, drizzle with pesto and a bit of parmesan cheese. I served with grilled cheese (goat cheese and fresh basil on ciabatta, its a favorite)