Heat the oil over medium-high heat in a large pot.
Add the onion, carrots, celery salt and pepper to the pot. Reduce heat to medium and cook for 5-7 minutes until translucent, stirring frequently.
Add the garlic, thyme, and parsley to the pot and cook for another 5 minutes, stirring frequently.
Add the stock, rice, tomatoes, and chickpeas. Stir well and then bring to a boil. Let boil for 1 minute, then reduce heat, cover and let simmer for 30 minutes.
Add kale, stir well and cook for another 5-10 minutes. Season with more salt and pepper, if desired.
Serve or store. This soup will stay fresh in your Sage Spoonfuls jars for up to 3 days in the fridge and 3 months in the freezer.