Heat olive oil in a large soup pot.

Add chopped onions, minced garlic, sliced carrots, and sliced celery to the pot.

Sauté the vegetables until they become translucent, about 3 minutes.

Add garbanzo beans, diced tomatoes, chicken or vegetable stock, and water to the pot.

Stir in dried basil, dried thyme, and dried oregano.

Bring the mixture to a boil.

Reduce heat and simmer for about 10 minutes.

Add whole wheat spiral pasta to the soup.

Cook the pasta until it is al dente, about 6 to 8 minutes.

Add chopped kale to the soup.

Cook the kale for about 2 minutes, until wilted.

Season with salt and pepper to taste.

Serve the soup steaming hot with garlic bread.

Garnish with fresh basil.