Instructions:   

1. Heat olive oil in a Dutch oven over medium heat. Once shimmering, stir in carrot, celery, and onion. Cook veggies over medium-low heat until softened, about 6 minutes. Add in garlic and cook for 30 more seconds, until fragrant. Stir in rosemary and red pepper flakes and cook for another 2 minutes to blend the flavors.
2. Stir in chickpeas (including the liquid from the can). Stir in 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.
3. Add vegetable broth. Add Parmesan rind and season with salt, to taste. Bring to a simmer and cook until the vegetables are completely soft and Parmesan rind has softened, about 20 minutes.
4. Stir in the pasta and boil gently for about 15 minutes, until the pasta is al dente and tender.
5. Ladle the soup into serving bowls and drizzle each with olive oil. Garnish with Parmesan cheese. Serve and enjoy!