In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering. Add 1 diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté these vegetables for about 5 minutes until they soften and the onion becomes translucent.

Once the vegetables are soft, stir in 3 minced garlic cloves and 1 teaspoon of dried basil or thyme. Cook for 1 minute until fragrant. Then, sprinkle in 2 tablespoons of flour, stirring well to combine.

Gradually pour in 6 cups of low-sodium vegetable broth while continuously stirring. Add salt to taste, then increase the heat to bring the mixture to a boil. Reduce heat to a simmer and cover the pot for about 5 minutes.

Uncover the pot and stir in 1 cup of orzo pasta. Let it cook uncovered for 10 minutes, stirring occasionally until tender.

Remove the pot from heat and incorporate 1/4 cup of chopped fresh parsley. Adjust seasoning as desired.

Ladle the soup into bowls and drizzle with extra virgin olive oil. Serve hot with crusty bread.