Heat olive oil in a large stockpot, over medium-low heat, and toss in the bacon to brown.
Add the garlic and onion, and all the fresh veggies except the potato. Add the bay leaf, and then cook slowly for 5-10 minutes until the vegetables are soft, stirring occasionally. This gives the flavors an opportunity to meld. Add a little pepper.
Add the cans of tomatoes and chickpeas, the fresh potato, and the chicken or vegetable broth. Cover and slowly bring to a boil. Simmer for approximately 20 minutes, until the potato is soft and cooked through (you can use a paring knife to check for softness).
Add the pasta and the kale and cook for a further 10 minutes, until the pasta is cooked. If you prefer a thinner consistency add a little more water or broth.
Finish by seasoning with a little salt and black pepper, and topping with a sprinkle of parmesan.
Serve with a crusty piece of bread.