Heat 2 tablespoons olive oil in a large pot over medium heat, then sauté the diced onion for 5 minutes until softened and translucent (visual cue: edges start to turn lightly golden).

Add the minced garlic and red pepper flakes, and cook for 2 minutes until fragrant (visual cue: bubbling at the edges and strong aroma).

Stir in the drained chickpeas, fire-roasted diced tomatoes, vegetable broth, fresh rosemary, Italian seasoning, and the parmesan rind (if using), then bring the mixture to a boil (visual cue: large rolling bubbles cover the surface).

Reduce to a simmer and cook for 20 minutes, then remove the rosemary sprigs and parmesan rind (visual cue: broth looks slightly thickened and chickpeas are tender).

Mash or blend about a third of the chickpeas for a thicker consistency (visual cue: some of the soup becomes creamy while the rest stays chunky).

Add the chopped kale and cook for 5 minutes until wilted (visual cue: leaves darken and collapse).

Season with salt and pepper to taste, then stir in lemon and finish with a drizzle of olive oil and parmesan (visual cue: sheen from olive oil and parmesan flecks melt slightly on top).