Warm the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables are softened and the onion turns translucent.

Stir in the garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute longer, until fragrant.

Add the tomato paste and stir to coat the vegetables. Then pour in the chickpeas, potatoes, and vegetable broth. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for 10 to 15 minutes, or until the potatoes are fork-tender.

For an extra creamy texture, use an immersion blender to partially puree the soup right in the pot. Alternatively, transfer about 2 cups of the soup to a blender, blend until smooth, then return it to the pot. (Be careful when blending hot liquids – work in batches and hold the lid with a kitchen towel.)

Stir in the coconut cream, sundried tomatoes, and chopped kale. Let the soup simmer for another 3 to 5 minutes, just until the kale has wilted and everything is heated through.

Taste and adjust the seasoning with salt and pepper. Serve hot, preferably with a thick slice of crusty San Francisco sourdough bread for dipping.