Chickpea and vegetable stew

1. Heat olive oil in a large dutch oven or stock pot on the stove at a medium high heat. Add in onions, celery, and carrots. Season well with salt and pepper then sauté for about 5-10 minutes or until fragrant and translucent.
2. Add in garlic, tomatoes, chickpeas, bay leaves, oregano, thyme, and vegetable broth. Stir to combine. Cook at medium high heat for about 5-7 minutes.
3. Stir in the kale and fresh parsley. Bring to a boil then reduce heat. Cover and simmer for about 30-35 minutes.
4. Taste and adjust seasoning. Serve with fresh parsley, fresh parmesan and crusty bread.

Option to add pasta: If you want to add pasta, after 20 minutes of simmering, add dried pasta and simmer for another 10-15 minutes.