In a large pot, heat a tablespoon of extra virgin olive oil over medium-high heat. Add the diced onion, carrot, and celery, and sauté them for about 5 minutes, stirring frequently, until the vegetables soften and the onion turns translucent.

Once the vegetables are softened, stir in the minced garlic and dried herbs, cooking for an additional minute.

Pour 4 cups of low-sodium vegetable broth into the pot, followed by 1¼ teaspoons of salt. Increase the heat until the mixture comes to a boil, then reduce the heat to a gentle simmer. Cover and let it simmer for about 5 minutes.

Stir in 1 cup of orzo pasta, simmer uncovered for about 10 minutes, or according to the orzo package instructions.

Remove from heat and stir in the chopped fresh parsley. Taste and adjust seasoning if needed. Ladle into bowls, drizzling a bit of olive oil on top.