Heat olive oil in a large pot or Dutch oven over medium heat.

Add diced onion and cook for 2-3 minutes.

Add minced garlic, fennel, and carrots.

Cook until the onion is translucent, about 5-7 minutes.

Deglaze the pan with 1/4 cup of red wine and add rosemary and thyme sprigs.

Allow the vegetables to cook in the red wine until the liquid has reduced.

Add the rest of the wine, stock, potatoes, and fire-roasted tomatoes.

Season with salt, pepper, and red chili flakes.

Bring the soup to a boil, then reduce to a gentle simmer.

Simmer until the potatoes are fork tender, at least 30 minutes, adding water if necessary.

Remove rosemary and thyme sprigs.

Add chopped kale and cook for 10-15 minutes, until tender.

Remove from heat and serve warm, garnished with croutons and parmesan cheese.