Minestrone Soup

Start by preparing the vegetables. Peel the carrots and cut them into medium pieces along with the celery stalks. Clean and finely chop the onion, and cut the potatoes and fennel into small cubes. Heat a large pot, and when hot, pour in the olive oil.

Add the celery stalks, carrots, and onion to the hot oil, then sauté over high heat for about five minutes until the vegetables start to get some color. Add the crushed garlic and sauté for another minute. Then add the canned chopped tomatoes, finely chopped basil and parsley, potatoes, and fennel. Stir in the rinsed beans and chickpeas.

Season with salt and pepper, then pour in the vegetable broth. Cover and let it simmer over low heat for about an hour. If the soup becomes too thick, add a little more water. In the last ten minutes, add the dry small pasta and the chopped kale. Replenish liquid if necessary.