In a large pot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until they are translucent and fragrant.

Stir in the chopped carrots, celery, and zucchini. Sauté for about 5 minutes until the vegetables start to soften.

Add the vegetable broth and canned diced tomatoes. Bring the mixture to a boil.

Incorporate the orzo pasta and cook according to the package instructions until al dente.

Season the soup with salt and pepper to your taste.

Serve hot, garnished with fresh parsley for an added burst of color and flavor.