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In a large pot, heat olive oil over medium-high heat. Add garlic, onion, carrots, and celery. Stir in Italian seasoning, smoked paprika, salt, and pepper. Cook for about 7 minutes, stirring occasionally.
Add diced tomatoes (with juice), vegetable broth, tomato paste, and kale. Cover and bring to a gentle boil.
Once boiling, stir in the dry orzo. Let it cook uncovered for about 7 minutes.
Turn off the heat and stir in parmesan cheese if using, and your choice of cooked chickpeas or beans. Adjust seasoning with more salt and pepper to taste.
Serve hot. Add more broth or water when reheating if the orzo absorbs too much liquid.