In a large stock pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced onion, 1 diced carrot, and 1 diced celery stalk to the pot. Sauté for 6-7 minutes until softened.

Stir in 3 minced garlic cloves, 0.5 teaspoon of red chili flakes, 1 teaspoon dried thyme, 1 teaspoon dried oregano and 1 teaspoon dried basil. Cook for an additional minute.

Add 1 can of drained chickpeas, 1 can of drained cannellini beans, and 1 cup of orzo. Pour in 6 cups of vegetable stock and stir. Bring to a rolling boil, then reduce heat and let simmer uncovered for 10 minutes.

After the orzo is cooked, add the juice of 1 lemon and 2 cups of chopped kale. Stir gently and simmer for another 1-2 minutes until the kale is wilted.

Taste and season with salt and black pepper to preference. Serve warm in bowls, optionally with crusty bread or a fresh salad.