Heat the olive oil in a large soup pot over medium-low heat.
1 tablespoon olive oil
When the olive oil is hot, add the onion and cook for 5 to 7 minutes, just until the onion is starting to color.
½ large onion (or 1 medium) chopped
Add the carrots, celery, and garlic and cook, stirring, for about one minute.
2 medium carrots, chopped, 2 stalks celery, chopped, 3 cloves garlic, minced
Add the cherry tomatoes, chickpeas, and the herbs and spices and stir to mix.
1 pint cherry tomatoes, halved, 2 cans chickpeas, drained, 1 bay leaf, 2 teaspoons fresh rosemary, chopped, 1 teaspoon salt, ¼ teaspoon ground pepper, ⅛ teaspoon dried red pepper flakes
Add the liquids (broth, water, and vermouth or wine), increase the heat to high, and bring the soup to a boil. Once it is at a boil, cover the pot, and reduce the heat to a simmer for 10 minutes, stirring occasionally.
2 cups vegetable broth, 2 cups water, ½ cup dry vermouth or white wine
Turn off the heat, ladle out 2 cups of the soup into the blender, and puree.
Return the soup back into the pot, add the pasta and the kale, and cook until the pasta is cooked through. You may need to add more water as the pasta cooks, depending on your desired soup consistency.
½ cup small pasta, handful of kale, chopped
Taste the soup and adjust the salt and pepper as desired.
Ladle into bowls, top with the grated Parmesan, and serve immediately.
1 ounce (about 2 tablespoons) Parmesan, grated