3 tbsp olive oil
1 large onion, peeled and chopped
2 large cloves of garlic, minced
1 leek, trimmed and sliced thinly
3 carrots, peeled and chopped
2 ribs of celery, chopped
1 zucchini, chopped
2 red potatoes, diced
4 cups vegetable stock or broth, preferably homemade
1 1/2 c cooked chickpeas (equivalent to 1 15-oz can)
3 1/2 c canned tomatoes (equivalent to a 28-oz can)
1 cup kale, sliced into thin strips
1 9-ounce package of high quality, all-natural cheese tortellini (locally made, if possible)
Heat the olive oil in a large heavy pot over medium heat. Add
the onion, garlic and leek. Saute stirring occasionally, over medium heat until softened.
Add the carrot, celery, zucchini, potato and stir around for a minute or two.
Add the stock, the chickpeas, and then the tomatoes (if your tomatoes are canned whole, break them down). Add salt to taste (be careful with this, especially if your broth is already salted) and liquid smoke, if using. Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender.
Add the kale and the tortellini*, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve with a generous sprinkling of grated Parmesan cheese, if desired.
*If you plan on eating this over several days, cook and store the tortellini separately to prevent it from getting mushy. Then, when your ready to eat it, add a few tortellini to each portion prior to reheating.