This such a delicious vegan dish. I probably could eat it once a week! Of course if you want to keep it vegan omit the parmesan cheese.

Chickpeas with ditalini and kale 

Ingredients
2 teaspoons extra-virgin olive oil
2 carrots, peeled and chopped
2 celery stalks, chopped
1 zucchini, chopped (optional)
1 medium onion, chopped
2 cloves garlic, minced
2 sprigs thyme (or herb of your choice)
2 cups vegetable broth
2 cups water 
1 can chickpeas, rinsed and drained
1 can petite diced tomatoes and chiles with liquid (like Rotel)
Parmesan rind (optional)
½ cup ditalini
Big handful of kale or any type greens
Salt and black pepper
Garnish with a drizzle of olive oil and parmesan cheese (optional)

In a large pot, heat the olive oil over medium-high heat. Add the carrots, celery, and onion. Cook until tender and the onion is translucent.

Add the garlic and herb then cook until the garlic is fragrant. Pour in the broth, water, and the can of spicy tomatoes with their liquid. Add optional parmesan rind.

Once the mixture is boiling, add the chickpeas and ditalini. Reduce to a simmer and cover with a lid. Simmer 10 minutes, or until the ditalini is tender. Uncover and stir in the greens and optional zucchini, letting them simmer until incorporated.

Your mixture will be quite stew-like. If you want the mixture to be more soupy, add some additional water.  Season with salt and pepper. Garnish the bowls with a drizzle of olive oil and optional parmesan cheese..