Warm the olive oil over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the onion is translucent and the vegetables start to soften.

Add garlic, tomato paste, dried basil, dried oregano, and crushed red pepper flakes if using. Cook 1–2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste turns a deeper brick red.

Pour in the crushed tomatoes and vegetable broth. Stir, scraping the bottom of the pot to loosen any browned bits. Add sugar, salt, and pepper. Bring to a boil.

Stir in the rinsed rice, then immediately reduce heat to low. Cover and simmer 15–18 minutes, stirring every few minutes to prevent sticking. Cook until rice is tender and broth is slightly thickened.

Once rice is tender, turn off the heat. Stir in lemon juice and chopped herbs. Taste and adjust seasoning as needed.

Ladle into bowls and garnish as desired. Serve hot with crusty bread or grilled cheese.