1

Start by tying the thyme, oregano and parsley sprigs together with the cooking twine. Set this aside.

2

Heat a dutch oven or a large heavy bottom pot over medium-low heat. Add olive oil and let it warm.

3

Toss in chili flakes, onion, carrot and celery. Stir to coat the ingredients in oil. Let the vegetables cook for about 3 minutes, until they begin to soften. Then sprinkle in sea salt and stir to mix. Let the veggies cook for another 3 minutes, stirring often.

4

Stir in garlic. Mix until garlic begins to become aromatic, about 1 minute. Then add in tomato paste and stir well. Cook for another minute, stirring throughout.

5

Add water, chickpeas, potato and herb bundle. Bring the soup to a simmer then reduce the heat to low. Cover and let cook for 30 minutes.

6

Remove the herb bundle. Taste the broth and add more salt if needed.

7

Adjust the temperature to medium. Add in kale and pasta. Bring the soup to a simmer and let cook for another 10 minutes, or until pasta is cooked.

8

Serve with fresh ground pepper and a sprinkle of fresh parsley.

9

Substitutions: If not plant-based, feel free to garnish the soup with grated parmesan cheese. Remove the chili flakes for a milder flavour. If you don't have fresh herbs you can use 1/2 tsp of dried for each.