In a large soup pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until vegetables are tender and onions are translucent.

Incorporate 2 minced garlic cloves and ½ teaspoon of dried basil or thyme into the mixture. Stir for about 1 minute until the garlic is fragrant.

Sprinkle 2 teaspoons of flour over the vegetable mixture and stir well. Cook for about 1 minute.

Pour in 4 cups of vegetable broth, stirring continuously. Add salt, starting with about 1¼ teaspoons. Bring to a boil, then reduce to low and simmer for about 5 minutes.

Add 1 cup of orzo pasta into the pot. Cook for about 10 minutes, stirring occasionally until the orzo is al dente.

Remove from heat and stir in 2 tablespoons of freshly chopped parsley. Adjust seasoning to taste.

Ladle the soup into bowls and drizzle with extra olive oil, if desired. Serve hot.