Step 1

Heat the oil in a large pot over medium heat. Add the onion, carrot, and a few pinches of salt and pepper. Cook until the onion is soft and translucent, about 10 minutes.

Step 2

Stir in the kale stems, cauliflower, and garlic. Season with more salt and pepper and cook 2 more minutes. Add the wine, stir, then add the tomatoes. Simmer for 8 minutes.

Step 3

Add the herbs, broth, pasta and chickpeas and another few pinches of salt. Simmer until the cauliflower is tender, about 30 minutes.

Step 4

Meanwhile, make the pesto.

Step 5

Season the soup to taste. Before serving, stir in the kale until wilted.

Step 6

Serve soup with pesto and chopped parsley, if using, on the side.