Step 1

Sauté the vegetables. Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium. Once shimmering, stir in the garlic, carrot, celery, and onion. Cook on medium to medium-low to avoid scorching the onion and garlic until softened, about 6 minutes. Stir in the rosemary and chili pepper or red pepper flakes and cook for another 2 minutes to blend the flavors.

Step 2

Simmer the chickpeas. Stir in the chickpeas, along with a ladleful of their cooking broth (or the liquid from the can). Stir in the tomatoes and bring to a simmer, then cover partially and simmer until the liquid is slightly reduced to a saucy consistency, about 5 minutes. Lower the heat if necessary to prevent burning.

Step 3

Make the broth. Add 6 cups of liquid–this can be water, broth, chickpea cooking liquid, or a combination. Add the parmesan rind and season with a pinch or two of salt. Bring to a simmer and cook until the vegetables are completely soft and the parmesan rind has softened about 20 minutes.

Step 4

Add the pasta. Stir in the pasta and boil gently for about 15 minutes, until the pasta is just tender. Taste and adjust the seasoning with salt, if needed. Ladle the soup into bowls and drizzle your best olive oil over each serving. Serve with grated parmesan cheese.