Step 1

In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.

Step 2

Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).

Step 3

In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).

Step 4

Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot.  Serve with fresh grated parmesan cheese if desired.  Enjoy!