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 soft and translucent.

Stir in 2 minced garlic cloves and your choice of 1 teaspoon dried basil or thyme. Cook for an additional minute until fragrant. Sprinkle in 1 tablespoon of flour and stir continuously for about 1 minute.

Carefully pour in 6 cups of low-sodium vegetable broth, stirring well. Season the broth with salt to taste. Bring to a boil, then reduce heat and let it simmer for 5 minutes.

Add 1 cup of orzo pasta into the soup. Stir well and cook for approximately 10 minutes until the pasta is al dente.

Once the orzo is ready, remove from heat and fold in a handful of chopped fresh parsley.

Ladle the soup into bowls and optionally drizzle a bit more olive oil on top. Serve hot, paired with crusty bread.