Combine the onion, celery, carrot, and olive oil in a medium dutch oven or stock pot. Put over medium heat and cook for 15 minutes, or until the veggies and soften.
Mix in black pepper, thyme, basil, bay leaf, both cans of tomatoes, and vegetable broth. Bring to a simmer and cook for 15 minutes.
Mix in orzo and cook for 10 minutes.
Remove from heat and mix in red wine vinegar. Serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/chunky-tomato-orzo-soup/