Finely chop the onion and dice the peppers, carrots, and zucchini into small squares. In a small saucepan, heat the 2 tablespoons of olive oil and add the orzo. Sauté for a few minutes until lightly toasted. Add ½ teaspoon of salt, the vegetable stock cube, and the hot water. Cover the saucepan, lower the heat, and simmer for about 15 minutes, or until the orzo is tender and has absorbed the water.
 

In a large pan, heat the remaining olive oil and sauté the onion for about 3-4 minutes until it begins to soften. Add the diced peppers, carrots, and zucchini, and cook, stirring, until the vegetables start to soften. Add the tomato paste, pressing it into the bottom of the pan to release its aroma, then add the grated tomatoes and stir well. 
 

Season with paprika, salt, and black pepper, mixing to combine. Pour in the warm water and let the vegetable mixture simmer until the vegetables are tender and the sauce has thickened. 
 

Add the spinach leaves to the pan, cover with a lid, and allow them to wilt. Once the spinach has softened, add the vegetable mixture to the cooked orzo, stirring well to combine. Let the orzo and vegetables simmer together for 1-2 minutes to meld the flavors.
 

Serve the vegetable orzo warm. Enjoy!