Saute two chopped onions for a few minutes. Chop four carrots and four ribs of celery. Add in probably five cloves of garlic. Keep stirring. Let veggies cook past crunchy stage but not until soft because they'll cook while the pasta cooks. Add four cans of diced tomatoes and four cans of garbanzo beans. Add a bunch of Italian seasoning (prepared or your own blend if you grow the herbs). Don't be afraid to add lots! Add a container of veggie broth. I'm married to a vegetarian but if you do meat, you can use chicken broth. When it comes to a boil, add a lot of small pasta shells and then an entire big bag of kale. It's better if you chop it a bit, even when it already comes chopped. I get mine from Aldi and it's a lot, but it shrinks right down. Serve when pasta and all veggies are ready -- give it a taste and see if the kale is tender and the spices are sufficient. Add salt and black pepper as desired. You can switch veggies; this is what my family will all eat. I switch it up when it's just us at home.
You cannot mess this up. Add in green beans or cabbage or zucchini or whatever you happen to like or have around. To serve, add a sprinkle of mozzarella if desired. My silly husband doesn't like cheese so I only add it to my portion. It's fantastic with homemade garlic bread. And you end up eating SO much kale (or whatever veggies). I don't like watery soup; this is thick and meant to be a hearty meal, not just a soup to eat before the main dish. Adjust to your liking.