Begin by heating 2 tablespoons of extra virgin olive oil in a large soup pot over medium-high heat. Once the oil shimmers, add 1 chopped onion, 1 diced carrot, and 1 chopped celery stalk. Sauté these vegetables for about 5 minutes, stirring occasionally, until they soften and the onion becomes translucent.

Next, add 2 minced garlic cloves and 1 teaspoon of dried basil or thyme to the pot. Stir them in for about 1 minute until fragrant.

Sprinkle in 2 tablespoons of flour and mix well with the sautéed vegetables. Cook this mixture for an additional 1–2 minutes, stirring continuously until it appears slightly golden.

Pour in 6 cups of low-sodium vegetable broth while stirring to combine with the flour mixture. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 5 minutes.

Stir in 1 cup of orzo pasta and cook uncovered for about 10 minutes, stirring frequently to prevent the pasta from sticking.

Once the orzo is cooked, turn off the heat and fold in a handful of chopped fresh parsley. Adjust the seasoning with additional salt if desired.