Minestrone

First, prepare the vegetables: peel the carrot, cut it along with the celery into medium-sized pieces. Finely dice the onion, cut the potatoes and fennel into small pieces. Heat a large pot and add the olive oil.

Add celery, carrot, and onion to the hot oil and sauté over high heat for about 5 minutes until lightly browned. Then press in the garlic and roast for another minute. Add tomatoes, finely chopped herbs, potatoes, fennel, beans, and chickpeas and mix everything well.

Season with salt and pepper, pour in water or broth, cover and simmer for one hour over low heat. If the soup becomes too thick, simply add a little more liquid. In the last 10 minutes, add the pasta and the finely chopped kale, possibly adding more water again.