In a large, deep skillet, warm 1 tablespoon of olive oil over medium heat. Add the dry orzo pasta, stirring frequently for about 2–3 minutes until the orzo is lightly golden and you can smell a nutty aroma.

Stir in the minced garlic and sauté for approximately 30 seconds until it becomes fragrant.

Pour in 1 3/4 cups of vegetable broth, stirring well to combine with the orzo and garlic. Season with salt and freshly ground black pepper. Bring to a gentle simmer for about 1 minute.

Add the broccoli florets, cover the skillet and let it simmer for 8–10 minutes, stirring occasionally.

Gently fold in the drained and rinsed white beans, stirring to combine and allow to heat for an additional 2–3 minutes.

Remove from heat and stir in the remaining olive oil, optional butter, lemon zest, lemon juice, and Parmesan cheese until cheese melts.

Taste and adjust seasoning with more salt, black pepper, or lemon juice if desired. Stir in chopped parsley or basil and serve warm with extra Parmesan.