Italian pasta soup Fagioli with chickpeas

Ingredients:

• 3/4 cup medium-sized pasta (macaroni), such as spirals or horns
• 1 can (425g) of canned chickpeas, discard the liquid
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1/4 cup tomato paste
• 1 tbsp chopped rosemary
• 1/2 cup grated Parmesan cheese, plus more for garnish, plus 1 small piece of rind
• 1 chicory, chopped

Preparation:

1. Heat 3 tablespoons olive oil in a large saucepan over medium-high heat. Add the garlic and cook, stirring, until golden brown, about 2 minutes. Add the onion, carrot, and celery and cook, stirring occasionally, until the vegetables begin to soften, 12 to 15 minutes. Stir in the tomato paste and rosemary and cook until the tomato paste darkens, about 3 minutes.
2. Combine 6 cups of water, chickpeas with brine, Parmesan rind, 1 teaspoon salt, and ground pepper. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Chickpeas can be substituted. lentils.
   
   Pour 1 cup of the soup (chickpeas, vegetables, and broth) into a blender and puree, then return to the pot. Alternatively, you can puree it directly in the pot with an immersion blender.
3. Add the pasta and chicory to the soup. Cook until the pasta and chicory are tender, about 6 minutes. Remove from heat and stir in the Parmesan. Drizzle each serving with the remaining 1 tablespoon of olive oil and garnish with Parmesan.