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Heat olive oil in a large pot or Dutch oven over medium heat. Add garlic and cook for 30 seconds – 1 minute (until just fragrant).
Add onion, bell peppers, zucchini and mushrooms followed by Italian seasoning, salt & pepper. Cover, lower heat to medium-low and cook for ~5-7 minutes until veggies are fork tender.
Add vegetable stock and diced tomatoes then bring to a boil. Once boiling, lower heat and simmer for ~10 minutes, stirring occasionally.
Add in orzo or rice and garbanzo beans, stirring to combine. Allow to simmer for another 2-3 minutes.
Add in kale or baby spinach, stirring gently until it begins to wilt (~1-2 minutes).
Season once more with salt and pepper, as needed.
Ladle into bowls, then top with basil pesto, freshly shredded parmesan and chopped basil. Serve with a slice of crusty bread.