• Preheat oven to 425 degrees.

Prepare Soup:

• Heat olive oil over medium heat in a large soup pot or dutch oven. Add onions, celery, and carrots. Season with salt and pepper, then cook until slightly softened.
• Add garlic, red pepper flakes, and dried basil and oregano. Cook, stirring constantly, for about 1 minute, or until fragrant.
• Stir in broth, tomatoes, and chickpeas. Bring to a boil, then reduce heat to medium-low and simmer until vegetables are softened (about 10-15 minutes).
• Stir kale into soup. Simmer until kale is wilted, another minute or two. Season with salt and pepper, to taste.

Prepare Garlic Toasts:

• While soup simmers, prepare garlic toasts. Using a serrated knife, cut baguette on the diagonal into ¼-inch thick slices.
• Place slices on a baking sheet in a single layer. Drizzle lightly with olive oil.
• Bake bread until golden brown and crisp, about 5 - 10 minutes. Watch carefully, because it is easy to overcook the toasts.
• Remove from oven. When toasts are cool enough to handle, slice garlic clove in half and rub cut side over toasts. Set toasts aside.

Serve Soup:

• To serve, sprinkle soup with fresh basil (if desired) and serve with garlic toasts. Enjoy!