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Heat the olive oil in a large pot over medium high heat. Once the oil is hot, add the orzo and cook, stirring frequently, until it just starts to turn golden, 2 to 3 minutes.
Add the leeks, carrots, and celery. Cook, stirring frequently, until the onions become translucent, 3 to 4 minutes. Add the garlic, Italian seasoning, red pepper flakes, salt, and pepper. Continue to cook, stirring often, until the garlic is fragrant, about another minute or so. Sprinkle in flour and cook another minute, continuing to stir.
Pour in the prepared stock and increase the heat to high. Once the soup reaches a boil, add the chickpeas, decrease the heat to medium, and simmer uncovered for 15 minutes.
Add the kale and continue to simmer until it’s just wilted, 3 to 5 minutes.
Off the heat, add fresh lemon juice and dill. Taste and adjust seasonings.
Serve warm with additional fresh dill and a lemon wedge.