In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add one finely chopped yellow onion, two diced carrots, and two chopped celery stalks. Sauté for about 5-7 minutes until the onion becomes translucent and the vegetables soften.

Stir in 4 minced garlic cloves, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, and optional red pepper flakes for heat. Sauté the mixture for another minute.

Pour in 6 cups of vegetable broth and bring the mixture to a gentle boil over high heat, stirring occasionally. This step typically takes about 5 minutes.

Once boiling, add 2 cans of drained and rinsed garbanzo beans, 1 can of diced tomatoes (with juice), and 2 cups of chopped kale or spinach to the pot. Stir everything together and return to a boil for a minute.

Reduce the heat to low and let the soup simmer for about 30 minutes, partially covered, allowing the flavors to meld together beautifully.

After simmering, taste your soup and adjust the seasoning with salt and freshly ground black pepper to your preference.

Ladle the soup into bowls, garnishing with freshly chopped parsley and grated Parmesan cheese if desired. Drizzle with extra olive oil and serve with crusty bread.