Italian Chickpea Soup

Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and fennel, and cook for 5-6 minutes until they begin to soften.
1 tablespoon olive oil
1 medium onion
1 medium carrot
2-3 celery stalks
½ fennel bulb
Stir in the garlic and rosemary, cooking for another minute until fragrant. Then mix in the tomato paste and let it cook for one more minute to deepen the flavor.
2 large garlic cloves
1 tablespoon fresh rosemary
1 tablespoon tomato paste
Add the zucchini, chickpeas, and bay leaf, then pour in the vegetable stock. Bring it all to a gentle boil, lower the heat, and let it simmer for 10-15 minutes.
1 medium zucchini
2 cans (14 oz / 400 g) chickpeas
1 bay leaf
6 cups vegetable stock
Remove the bay leaf, then use a hand-held blender to carefully puree some of the soup for a creamier texture.
Stir in the Parmesan cheese and shredded kale and let it wilt for a couple of minutes.
⅓ cup Parmesan cheese
2 cups kale
Serve hot with some extra freshly grated Parmesan on top if you like.
Salt and freshly ground black pepper to taste