First Step: Prep the Vegetables Wash and dice 1 cup of onion, ½ cup of carrots, and ½ cup of celery. Mince 2 cloves of garlic. Having all vegetables prepared in advance (mise en place) ensures smooth cooking.

Second Step: Sauté Onions and Garlic In a large soup pot over medium heat, heat 1 tablespoon olive oil (or use water for oil-free). Add diced onions and sauté for 3-5 minutes until translucent and fragrant. Stir in minced garlic and cook for another minute, being careful not to brown.

Third Step: Cook Remaining Vegetables Add diced carrots and celery to the pot. Stir frequently and cook for about 5 minutes, allowing vegetables to soften but not brown.

Fourth Step: Add Broth and Bring to Boil Pour 4 cups vegetable broth into the pot. Increase heat to high and bring the mixture to a rolling boil.

Fifth Step: Add Orzo and Chickpeas Stir in ⅔ cup dry orzo pasta and the drained, rinsed can of chickpeas. Reduce heat to a gentle simmer and cook for 8-10 minutes, stirring often to prevent sticking, until orzo is tender but firm to bite (al dente). Adjust cooking time if using gluten-free pasta.

Sixth Step: Add Zucchini and Seasoning Stir in any diced zucchini (optional), salt, and pepper. Continue simmering for an additional 5 minutes to let flavors meld and the zucchini soften.

Seventh Step: Finish with Lemon and Dill Remove from heat and immediately stir in ¼ cup fresh lemon juice and 1 tablespoon chopped fresh dill. The lemon adds bright acidity and the dill a fresh herbal note that lifts the soup.

Final Step: Serve and Garnish Dish the soup into bowls and add a handful of fresh baby spinach to each serving. The spinach wilts gently in the hot broth, adding color and nutrients. Garnish with extra dill or lemon slices if desired and enjoy immediately. For leftovers, refrigerate promptly and reheat gently.