Pasta e Ceci (Pasta with Chickpeas)

If using dried chickpeas, quick-soak them and cook until tender. If using canned chickpeas, strain them and reserve the liquid.

Finely chop the carrot, celery, and onion. Cook them in olive oil with crushed garlic until softened.

Stir in finely chopped fresh rosemary and a pinch of hot pepper.

Stir in tomato passata and chickpeas, plus a ladleful of water, broth, or chickpea cooking liquid.

If desired, purée 1/2 cup chickpeas with a splash of their cooking liquid and add to the soup.

Bring the soup to a boil, lower the heat, cover partially, and simmer until the tomato purée is partly cooked and the liquid has reduced.

Pour in water or broth to make 6 cups in total. Add a pinch of salt and the Parmesan rind.

Bring the liquid to a simmer, add ditalini pasta, and cook until the pasta is just tender.

Ladle the pasta e ceci into bowls, drizzle with extra-virgin olive oil, and serve.