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Using the Cuisinart Custom 14 Cup Food Processor, quickly chop the onions, fresh herbs, and pecorino romano; to mince the garlic, to slice the celery, carrots, and fennel.
In a large heavy bottomed pot, heat 3 tbsp. of olive oil over medium-high heat.
Add onions, carrots, celery, and tomato paste. Saute for approximately 5-7 minutes or until the veggies are tender and the tomato paste has become more brick-colored.
Then add the fennel and garlic and cook for 2 minutes or until fragrant, being careful not to burn.
Add in the crushed tomatoes, potatoes, fresh parsley, fresh basil, beans and chickpeas. Add vegetable broth and 4 cups of water, increase the heat to high and bring to a boil.
Once boiling, reduce the heat to a medium-low simmer for approximately 15-20 minutes.
Add in the pasta and season with salt and pepper. If the soup is too thick, add 1-2 cups of water. Allow the soup to simmer for another 12 minutes or until the pasta is tender.
Serve and garnish with a squeeze of lemon, a drizzle of olive oil, a handful of freshly grated pecorino cheese, and fresh parsley.