Step 1

Coat the bottom of a large pot with olive oil and place it over medium heat.

Step 2

Give the oil a minute to heat up, and then add the onion, carrot, and celery. Sweat the veggies for about 10 minutes, until they begin to soften up.

Step 3

Add the garlic and cook for about 1 minute more, until very fragrant.

Step 4

Stir in the broth, tomatoes, chickpeas, and rosemary.

Step 5

Bring the liquid to a boil, reduce the heat, and allow it to simmer for about 10 minutes.

Step 6

Stir in the pasta and bring the liquid back up to a boil.

Step 7

Allow the pasta to cook in the soup at a low boil until al dente — this may take a minute or two longer than the time indicated on the pasta's package directions. Stir the pot occasionally while it simmers.

Step 8

Remove the pot from the heat and season with salt and pepper to taste.

Step 9

Ladle into bowls and serve.