Add garlic and onion and sauté for 1 to 2 minutes or until softened.
Add leek, celery, carrot, zucchini, sweet potato and brussels sprouts.
Cook for 2 or 3 minutes.
Add chickpeas, diced tomatoes, herbs and stock.
Bring to the boil.
Let simmer for 30 minutes or until vegetables have softened.
Add pasta and kale and cook for a further 10 minutes or until pasta is al dente.
Season with salt and pepper.
Serve with fresh basil and grated Parmesan cheese on top if desired.
Use seasonal vegetables of any sort to mix it up a bit, e.g. green beans, fennel, pumpkin, cauliflower, broccoli, and peas.
You can swap the chickpeas for white beans such as cannellini beans.
Could try using quinoa or brown rice instead of pasta.