In a large stock pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat for about 1-2 minutes until shimmering. Add a diced yellow onion, 2 chopped carrots, and 2 chopped celery stalks, along with lemon peel. Sauté for approximately 10 minutes, stirring often, until the vegetables soften and the onion turns translucent.

Once the vegetables are softened, incorporate 3 minced garlic cloves into the pot. Cook for an additional minute while stirring constantly.

Pour in 6 cups of lower-sodium vegetable broth and bring the mixture to a gentle boil. Add 1 can of drained chickpeas, 1 cup dry orzo pasta, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon dried oregano. Reduce heat and let it simmer for 10 minutes.

Scoop out ¾ cup of the hot broth and set it aside in a bowl.

In a separate bowl, whisk together 2 whole eggs and 2 egg yolks with ¼ cup of fresh lemon juice. Slowly drizzle in the reserved hot broth while whisking continuously to temper the eggs.

While stirring constantly, gradually pour the tempered egg mixture back into the soup.

Stir in 2 cups of chopped kale and cook for an additional 5 minutes on low heat.

Finally, stir in a generous handful of fresh dill and serve warm, garnished with additional dill and freshly cracked black pepper.