In a large pot or Dutch oven, heat about 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced yellow onion, carrots, and celery. Sauté for about 7 minutes, until the onion becomes translucent.

Stir in 2 minced garlic cloves and cook for an additional minute, ensuring to stir continuously to prevent burning.

Carefully add vegetable broth and water—about 6 cups combined—followed by the lemon juice and zest. Stir in the orzo, drained chickpeas, bay leaves, thyme, and rosemary. Bring to a gentle boil.

Once boiling, reduce the heat to low and let the soup simmer for around 20 minutes, checking the orzo for doneness.

After 20 minutes, remove from heat and discard the bay leaves and rosemary sprigs. Taste and adjust seasoning with salt and black pepper as needed.

Stir in freshly chopped parsley before serving. Ladle into bowls and garnish with additional parsley and pepper. Serve warm.