Saute aromatics: in a large pot, saute the diced onion and carrot in oil with a pinch of salt for about 3 minutes. You want to lightly cook them, not caramelize or create any color, so keep the heat lower. Add minced garlic cloves for 30 seconds, then the rosemary, sage, and red pepper flakes for another 30 seconds.

Add liquids: add the vegetable broth, water, chickpeas, garlic powder, and salt and black pepper. Stir ingredients together and add the parmesan cheese rind.

Simmer: partially cover the soup and let it gently simmer for 20-25 minutes. Stir occasionally, and make sure the bottom is being stirred to prevent the parmesan rind and vegetables from sticking to it.

Blend part of the soup: then carefully transfer about 2 cups of the soup (avoid the herbs and parmesan rind) and blend in a high-powered blender until pureed. Add the pureed soup back to the pot.

Cook the pasta: then add the dry pasta to the soup. Let it cook until the pasta is al dente in texture! Because the soup is simmering lower than normal pasta water, the pasta will take a few minutes longer than the package time. Stir often, as the pasta will stick to the bottom of the pot continually throughout this process.

Serve: When the pasta is cooked and the soup has reduced to a thicker consistency, remove the parm rind and herb sprigs. Season to taste with salt & pepper if needed, and serve it with freshly grated Parmigiano Reggiano cheese! Note: If the soup thickens up more than you'd like, add a splash of broth or water until it reaches the right consistency.