Drizzle olive oil in a large pot and warm it over medium heat. Toss in your veggies, along with a pinch of salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until they’re browned.

Add the broth. Cover, and turn the heat high until the broth reaches a gentle boil. Turn the heat down to medium-low and continue to simmer, covered, for 25-30 minutes or until the vegetables are very soft. Stir occasionally.

Use your immersion blender to puree the vegetables until smooth. If you don't have an immersion blender, spoon all the cooked vegetables into a regular, heat-safe blender. Blend until smooth and add back to your pot.

Add your orzo or small pasta to the simmering soup. Cook for 8-10 minutes or until cooked al dente, stirring occasionally. Then, turn off the heat. If you plan to store leftovers, cook pasta separately and combine with broth right before serving.