In a large stock pot, heat olive oil to a medium heat. Add clery, carrots, onion, garlic and salt. Saute until vegetables become slightly soft, about 3-4 minutes.
Add chicken stock, canned tomatoes, chopped tomatoes, cheese rind and dried basil. Bring to a boil and reduce to a simmer for 20 minutes.
Add chickpeas, kale and pasta. Cook until pasta is cooked, another 5-6 minutes.
Season to taste with salt and pepper.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/kale-and-chickpea-minestrone/