Heat the oil in a dutch oven over medium-high heat.
Add the carrots, celery, onion, garlic, 1/2 tsp salt, and 1/4 tsp pepper then cook, stirring occasionally, until vegetables have softened, about 5 minutes.
Stir in the vegetable broth and bring to a boil.
Stir in the orzo then reduce the heat to medium and simmer until orzo is tender, 8 to 10 minutes.
Stir in the spinach and cook for 1 more minute.
Take off the heat and stir in the lemon juice and parsley then season with salt & pepper to taste.
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