Heat olive oil in a large pot or dutch oven on medium heat. Add onion, celery, and carrot. Cook until onions are translucent (about 7 minutes). Add garlic and cook until fragrant (about 1 minute).
Add veggie broth, water, lemon juice, lemon zest, orzo, chickpeas, bay leaves, thyme, rosemary, salt, and pepper. Increase heat to high and bring soup to a boil; stirring occasionally to prevent orzo from sticking to the bottom.
Reduce heat and simmer for 20 minutes. Remove rosemary and bay leaves. Taste and adjust seasonings if needed. Stir in chopped parsley and remove from heat.
Serve warm and top with more parsley and fresh cracked pepper.
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Notes
If you like your soup with more broth, you can add some water or more vegetable stock. Orzo absorbs liquid so this soup can get thick.Storage Tips: Let leftovers cool to room temperature and transfer the soup to a container with a lid (or containers if meal prepping). Keep in the fridge for up to 4 days. The orzo will continue to soak up the broth and expand, so you might need to add a little splash of water when you reheat on the stove or in the microwave.If you plan on freezing this soup, omit pasta. When pasta is reheated, it can become overcooked and mushy! This would create a not-so-delicious soup recipe. Store cooled leftovers in a freezer-safe container and keep in the freezer for up to 3 months.