Bring a large saucepan of water to a boil. Cook orzo according to package directions. Drain and rinse with cold water.
Meanwhile, heat olive oil in a large soup pot. Add onion and sauté, stirring often, over medium heat until translucent, about 5 minutes. Add celery and carrots and cook about 2 minutes. Stir to prevent sticking.
Add tomatoes and juice and vegetable broth. Add parsley, oregano and basil. Turn up heat and bring to a boil. Reduce heat to low, cover and simmer until carrots are tender, about 8 to 10 minutes. Add corn and chickpeas. Season with salt and pepper. Heat soup until hot.
Ladle soup into individual bowls and stir in a spoonful of orzo.
To prepare ahead: You can prepare soup up to two days ahead, stopping after adding salt and pepper, and store, covered, in refrigerator. When ready to serve, gently reheat soup, stirring often. Again, add orzo just before serving.