In a Dutch oven or large pot, heat a generous drizzle of olive oil over medium heat. Add the diced yellow onion, anchovy fillets (if using), and a pinch of kosher salt. Sauté for about 5 minutes, stirring occasionally, until the onions are softened and starting to brown.

Stir in the minced garlic, tomato paste, fresh oregano, rosemary, and red-pepper flakes. Cook for 2-3 minutes, allowing the ingredients to caramelize and deepen in flavor.

Mash half of the canned chickpeas in a bowl to create a creamy texture, then add them along with the remaining whole chickpeas, diced tomatoes, and broth to the pot. Bring to a rolling boil over medium-high heat.

Once boiling, add the ditalini pasta and Tuscan kale. Reduce to a gentle simmer and cook for about 10 minutes, stirring occasionally.

After simmering, taste the soup and adjust seasoning with additional kosher salt and black pepper if desired. Remove the pot from heat, ready to serve.