In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of dry orzo pasta, toasting it for 2-3 minutes until it turns lightly golden.

Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.

Pour in 4 cups of vegetable broth and season with salt and pepper to taste. Bring to a gentle simmer for about 2 minutes.

Add in 2 cups of broccoli florets and simmer for 8-10 minutes until the orzo is al dente and the broccoli is tender.

Fold in 1 can of drained and rinsed white beans, cooking for an additional 2-3 minutes until heated through.

Remove from heat and stir in remaining olive oil and optional unsalted butter until melted. Add lemon zest and juice along with ½ cup of freshly grated Parmesan cheese, mixing until creamy.

Adjust seasoning with more salt, pepper, or lemon juice as desired.

Serve warm, topped with extra grated Parmesan and fresh herbs.