Heat the oil in a sauté pan and add garlic. Allow garlic to fry for two to three minutes, or until the ends get slightly golden. Add the spinach and sauté until all leaves are wilted. Add the orzo, sun-dried tomatoes, salt, and pepper, and stir until everything is evenly incorporated.

Add the soy milk, broth, and basil. Bring the mixture to a boil. Reduce heat and allow to simmer for five to 10 minutes, mixing to prevent burning. When it’s ready, you should be able to pull a spoon through the orzo with no liquid pooling at the bottom of the pot. Serve hot.