Instructions

• Drain and rinse the chickpeas.
• Finely dice the onion and celery and cut up the potato in to small cubes. Heat the olive oil in aheavy-based pan and add the vegetables. Cook on low heat until softened, about 8 minutes.
• Add the rosemary, tomato paste and chilli and stir, cooking for about 3 minutes. Now add the chickpeas, salt, parmesan rind and water. Bring to a boil and let simmer slowly for about 20 minutes. Remove the cheese rind.
• Using an immersible blender puree it for a second. Just to thicken the soup a bit. Bring to a boil and add the pasta. Cook until done.
• Serve with extra grated cheese and a swirl of olive oil on top