In a large heavy-bottomed Dutch oven or soup pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the diced shallot and chopped celery; sauté for 3 to 4 minutes until translucent and aromatic. Stir in the minced garlic and cook for 60 seconds until fragrant without browning.

Pour in the 6 cups of vegetable broth and bring the mixture to a lively boil over medium-high heat. Stir in the dry orzo pasta. Reduce heat to medium, maintaining a gentle rolling simmer, and cook uncovered for 8 to 9 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.

Add the rinsed chickpeas and fresh baby spinach to the pot. Simmer for an additional 2 minutes until the spinach is fully wilted and tender, and the orzo is perfectly al dente.

Remove the pot from the heat. Stir in the fresh lemon zest, fresh lemon juice, and chopped dill. Season with fine sea salt and freshly cracked black pepper. Let the soup rest for 3 minutes off the heat so the lemon settles harmoniously into the velvety broth.

Ladle the steaming soup into warm bowls. Top each serving with crumbled Greek feta, an extra drizzle of fruity olive oil, cracked black pepper, a lemon wheel, and a sprig of fresh dill. Serve immediately with warm crusty sourdough or pita.