In a large Dutch oven or saucepan, add the olive oil and saut the onion, garlic and carrots for 2 to 3 minutes, or until onions turn opaque. Add in 4 cups of broth plus 4 cups hot water. Then stir in the diced tomatoes, spinach, beans, and Italian seasoning. Bring to a boil.
Once a rolling boil is reached, add the lentils and cook for 10 minutes. Then add the orzo or small pasta and cook for another 7 to 10 minutes, or until lentils are soft and pasta is cooked.
Remove from the heat immediately to keep the pasta and lentils from overcooking. Season with salt and pepper to taste.
Serve Lentil Minestrone Soup with a side of bread.