Step 1

Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery, and rosemary. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Then add the garlic, and stir for 30 seconds.

Step 2

Add the chickpeas, the cubed potato, and a good pinch of salt and pepper. Cook stirring frequently, about 1 minute.

Step 3

Then add vegetable broth, raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook for 10 minutes.

Step 4

Then turn the heat off, remove the rosemary.

Step 5

Scoop out about 1 and 1/2 cup of the chickpeas and some broth to a blender, puree until smooth and return it to the pot. Alternatively, you might use a stick blender, or you can simply smash part of the chickpeas with a potato masher. However, be careful, the liquid is still hot

Step 6

Turn the heat on, bring to a light boil, and add the dried pasta.

Step 7

Reduce the heat and cook gently, stirring often, until the pasta is tender but still firm to the bite. If the soup seems too thick, gradually add water or broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get).

Step 8

Season with salt and pepper according to your taste (if you use broth, it's important to adjust the seasoning at the end and not at the beginning, as you never really know how salty the broth is).

Step 9

Serve with an extra drizzle of olive oil, freshly ground black pepper, and grated parmesan cheese if you don't keep it vegan. Enjoy!