Cook the Vegetables: In a spacious pot, warm the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent.

Add Garlic and Seasonings: Stir in the finely chopped garlic, red chili flakes, dried thyme, oregano, and basil. Cook for another 1-2 minutes, until the garlic is fragrant and the spices are well combined with the vegetables.

Add Beans and Stock: Add the chickpeas and cannellini beans to the pot, followed by the vegetable stock. Stir well to combine.

Cook the Orzo: Once the soup is boiling, add the orzo pasta. Reduce the heat to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender but still slightly firm to the bite (al dente).

Add Kale and Lemon Juice: Stir in the chopped kale and the juice of half a lemon. Continue to cook for another 2-3 minutes, until the kale is wilted and tender.

Season and Serve: Taste the soup and season with salt and freshly ground black pepper as needed. Remove from heat and let it sit for a couple of minutes to allow the flavors to meld. Serve hot, garnished with additional lemon wedges or fresh herbs if desired.