In a large stock pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add diced sweet onion, carrots, and celery along with a strip of lemon peel. Sauté for about 10 minutes until softened.

Stir in 3 minced garlic cloves and sauté for an additional minute until fragrant.

Pour in 6 cups of lower-sodium vegetable broth and bring to a gentle boil. Add 2 cups of drained chickpeas, 1 cup of dry orzo pasta, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and 1 teaspoon of dried oregano. Simmer uncovered for about 10 minutes until orzo is al dente.

Reduce heat to low and remove ¾ cup of hot broth, setting it aside. Whisk together 2 whole eggs, 2 egg yolks, and the juice of 1 large lemon. Gradually stream in the reserved hot broth while whisking continuously to temper the eggs.

Stir the egg mixture back into the soup pot while gently stirring the broth. Mix in 2 cups of chopped kale and let it cook on low heat for an additional 5 minutes.

Remove the lemon peel strips from the soup, and stir in ¼ cup of freshly chopped dill. Taste and adjust seasoning with more salt or pepper as needed.

Ladle the soup into warm bowls, garnish with extra dill and cracked pepper, and serve with warm crusty bread.