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Add the chickpeas to a large bowl and cover them with at least 3 inches of water. Let these soak overnight, up to 24 hours.
Drain the chickpeas and add them to a 7-quart pot or Dutch oven. Add the rosemary, sage, thyme, parmesan rind, extra-virgin olive oil, and water.
Bring this to a simmer. Add 1 tablespoon of salt. Cover and simmer for 45-55 minutes, until the chickpeas are al dente.
Uncover the pot and skim any foam off the top of the soup. Remove the herbs and parmesan rind.
Add in the diced onion, carrots and celery. Stir. Cover and simmer another 45-60 minutes. Taste and add up to 1 tablespoon of salt, as needed.
Cover and simmer another 45 minutes or until the broth is cloudy and the chickpeas are supremely tender.
Taste and season with salt and pepper as preferred. To serve, grate on some parmesan, drizzle a bit more olive oil, grind on some pepper, and serve with crusty bread.