Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add 1 diced medium onion, 1 large diced carrot, and 1 large diced celery rib. Sauté for about 5 minutes until the onion is translucent.

Add 1 minced clove of garlic (optional) and 0.5 teaspoon of dried basil or thyme to the pot. Sauté for about 1 minute.

Sprinkle in 2 teaspoons of flour, mixing thoroughly to coat the veggies.

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

Add 1 cup of orzo pasta, stirring gently. Cook according to package directions, around 10 minutes, until tender.

Stir in 2 tablespoons of chopped fresh parsley before serving. Taste and adjust seasoning if necessary.

Ladle into bowls and drizzle with extra virgin olive oil. Optional: garnish with grated Parmesan cheese.