Cook the navy beans until tender and set aside.

Slice the zucchini into rounds and sauté with salt and pepper until lightly golden.

Add the crushed garlic and sauté briefly until fragrant.

Add the cooked navy beans and mix well with the zucchini and garlic.

Stir in the cream and 1 cup of milk.

Add the orzo pasta, then pour in enough water to completely cover the ingredients.

Cook until the orzo is tender. Then add the remaining 1 cup of milk, Parmesan cheese, and chopped parsley. Mix well.

The final dish should have a creamy consistency, so after adding the second cup of milk, avoid cooking it for too long. Remove from the heat while it is still creamy.