Step 1

Aromatics: Warm the oil or butter in a large dutch oven over medium-high heat. Add the onion, celery, and carrots and sauté for 5 to 7 minutes, until the onions are golden. Stir in the garlic and Italian seasoning and cook for about 30 seconds.

Step 2

Thicken the Soup: Sprinkle the flour over the vegetables and cook for another minute or so, stirring frequently. (Note: see recipe notes for a gluten-free option)

Step 3

Bring to a Boil: Add the chickpeas and broth and stir well, until the flour has dissolved. Cover and bring the soup to a boil over high heat.

Step 4

Simmer: Uncover, add the orzo and stir well; reduce the heat to medium and simmer for another 10 minutes, or until the orzo is tender. Stir frequently to prevent the orzo from sticking to the bottom of the pot.

Step 5

Make the Gremolata: While the soup is simmering, combine the parsley, lemon zest, and salt together in a small bowl to make the gremolata. Set aside.

Step 6

Final Touches: Turn the heat to low once the orzo is cooked and stir in the spinach and lemon juice. Season with additional salt and pepper to taste, if necessary.

Step 7

Serve: Divide the soup into serving bowls and garnish with gremolata and a drizzle of olive oil, or as desired. Store leftovers in the refrigerator for up to 5 days, or the soup can also be frozen for up to 2 months.