Minestrone

First, prepare the vegetables: peel the carrot and cut it into medium-sized pieces along with the celery. Finely dice the onion, and chop the potatoes and fennel into small pieces. Heat a large pot and add the olive oil.

Add the celery, carrot, and onion to the hot oil and sauté over high heat for about 5 minutes until everything is lightly browned. Then press in the garlic and sauté for another minute. Add the tomatoes, finely chopped herbs, potatoes, fennel, beans, and chickpeas, and mix everything well.

Season with salt and pepper, pour in the water or broth, cover with a lid, and simmer over low heat for an hour. If the soup becomes too thick, simply add a little more liquid. In the last 10 minutes, add the pasta and chopped kale, adding a little more water if necessary.