In a large Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1.5 cups of finely chopped onion, 3/4 cup of finely chopped carrots, and 1/2 cup of finely chopped celery. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant, and the onions become translucent.

Increase the flavor profile by stirring in 4 minced garlic cloves. Cook for an additional minute until the garlic becomes aromatic and starts to lightly brown.

Pour in 2 quarts of lower-sodium vegetable broth, raising the heat to bring the mixture to a boil. Once boiling, stir in 2 cans of rinsed chickpeas, 3/4 cup of dry orzo, 1 teaspoon of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of dried oregano. Allow the soup to simmer for about 10 minutes, until the orzo is cooked al dente.

Reduce the heat to low and reserve 3/4 cup of hot broth in a small bowl. In another bowl, whisk together 2 whole eggs, 2 egg yolks, and 1/4 cup of fresh lemon juice. Slowly incorporate the reserved hot broth into the egg mixture while whisking constantly.

With the heat on low, stream the egg mixture back into the soup while stirring gently. The soup will begin to thicken as the eggs cook. Add in 3 handfuls of chopped kale, cooking for an additional 5 minutes.

Carefully remove the lemon peel strips from the soup. Stir in 2 tablespoons of chopped fresh dill and adjust the seasonings with more salt or pepper to taste.