1/4 cup white wine (something a little sweet and fruity is what I used) 2 Quarts chickpea cooking water 1 1/2 tsp salt
5 oz pasta 3 stalks worth kale (chopped) 2 cups white beans (cooked) 1 0z grated romano (parmesan or asiago are fine)
Heat oil in pot over medium heat. Add onion and saute until soft and translucent. Add celery and sweat about 2 minutes. Add garlic and saute until it begins to smell strongly then add seasoning and stir for about 1 minute. Cut temperature and add wine cooking until the alcohol burns off. Add chickpea broth and salt. Raise heat until the soup reaches a boil and add pasta. Cook until about 3 minutes from done and add kale. When done cooking turn off heat and add beans and cheese.
Note: The pasta may well get very soft (read mushy) so you may want to cook the past separately and add it to the soup just before serving. This has the drawback that the pasta won't have the rich soup flavor all through it.