Place a large stock pot over medium heat and add oil. Mince garlic and dice onion.
Once oil is hot, add garlic and onion; cook for 2-3 minutes until onion is translucent. Add thyme and basil; stir and cook for another minute.
Add broth, bay leaves and water; bring to a boil and then add orzo. Reduce heat and simmer for 10-12 minutes, or until orzo has softened.
Drain and rinse beans, then add to the pot along with the spinach. Cook for 2 minutes more or until heated through. Stir in the juice from the lemon, parsley, salt, and pepper.
Serve soup warm with fruit and rolls on the side.