In a large soup pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add 1 diced medium-sized onion, 1 large diced carrot, and 1 diced large rib of celery. Sauté for about 5 minutes until softened.

Stir in 1 minced garlic clove and ½ teaspoon of dried basil or thyme. Sprinkle in 2 teaspoons of flour and cook for about 1 minute to combine flavors.

Pour in 4 cups of low-sodium vegetable broth and add 1.25 teaspoons of salt. Bring to a boil, then reduce heat and simmer for 5 minutes.

Uncover and stir in 1 cup of orzo pasta. Cook for 10 minutes until al dente, stirring occasionally.

Remove from heat and stir in 2 tablespoons of freshly chopped parsley. Adjust seasoning as needed.

Ladle into bowls and drizzle with extra virgin olive oil if desired. Serve with crusty bread or Parmesan cheese.