INGREDIENTS
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2 teaspoons extra-virgin olive oil
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1 medium yellow onion, diced small
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2 garlic cloves, minced
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1 can (15 ounces) diced tomatoes
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(10 cups broth and 4 cups shredded chicken) Chicken Soup Base
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3/4 cup small pasta shells
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3 medium carrots, cut into 1/4-inch rounds
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1 Parmesan rind, plus grated Parmesan (optional)
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1 bunch kale (preferably Tuscan; 3/4 pound), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)
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1 medium zucchini, diced medium
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1 can (15.5 ounces) chickpeas, rinsed and drained
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Coarse salt and ground pepper