Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat. Add 1.5 cups of finely chopped yellow or sweet onion, 3/4 cup of finely chopped carrots, and 1/2 cup of finely chopped celery. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant. Stir in 4 minced garlic cloves and cook for an additional minute until they’re aromatic.

Pour in 8 cups of lower-sodium vegetable broth and raise the heat to bring the mixture to a boil. Once boiling, add 2 cans of rinsed and drained chickpeas, 3/4 cup of dry orzo pasta, 1 teaspoon of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of dried oregano. Reduce the heat to medium-high and let the soup simmer uncovered for about 10 minutes, or until the orzo is tender and al dente.

In a medium bowl, whisk together 2 whole eggs, 2 egg yolks, and 1/4 cup of fresh lemon juice. To temper the eggs and prevent them from scrambling, slowly stream in 3/4 cup of the hot broth from the soup while continuously whisking.

Carefully stir the tempered egg mixture into the simmering soup while gently stirring to ensure even distribution. Add 3 handfuls of chopped or shredded kale, cooking on low for an additional 5 minutes until the greens are wilted and the broth thickens slightly.

Stir in 2 tablespoons of finely chopped fresh dill, tasting to season with additional salt and pepper if desired. Ladle the warm Lemony Greek Chickpea Soup into bowls and garnish with extra dill, a sprinkle of cracked black pepper, and a drizzle of olive oil if desired.