In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the diced yellow onion, chopped carrots, and celery; sauté these vegetables for about 7 minutes or until the onions turn translucent.

Once the vegetables are softened, stir in 3 cloves of minced garlic, cooking for just 1 minute until fragrant. Keep a close eye on it to prevent burning.

Pour in 6 cups of vegetable broth along with 2 cups of water, 1/2 cup of freshly squeezed lemon juice, and the zest of 1 lemon. Add in 1 cup of orzo and 1 can of drained chickpeas, followed by 2 bay leaves, 1 teaspoon of dried thyme, and 1 tablespoon of chopped fresh rosemary. Stir well to combine.

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes. Stir occasionally.

After 20 minutes, remove the bay leaves and any stems of rosemary. Taste the soup and season with salt and pepper to your liking.

Ladle the soup into bowls and garnish with fresh chopped parsley and a sprinkle of cracked pepper, if desired.