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Heat a large heavy pot to medium-low with the extra virgin olive oil and saute the onions, celery, and carrots until very soft (about 12 minutes).
Once soft, add in the garlic and cook for 1-2 minutes more or until just golden.
Finally, add the hot red pepper flakes and cook for 30 seconds.
Add the tomatoes, chickpeas, Parmigiano rind, rosemary, and stock, and bring to a boil.
Once boiling, lower the heat and simmer for 15 minutes.
Lower the heat to medium and crush some of the chickpeas by smashing them against the side of the pot with a wooden spoon.
For a creamier consistency use an immersion blender.
Add in the pasta and cook until al dente.
Keep an eye on the pot and stir very frequently to avoid sticking.
The pasta will absorb much of the liquid so add more water or stock as needed.
The final consistency is 100% a personal preference.
If you like it soupier, add more stock or water.
Once the pasta has reached al dente turn off the heat and taste test.
Adjust salt, pepper, and hot red pepper to taste.
When satisfied with the taste, serve in bowls with crusty bread.
Offer grated cheese and drizzle your best extra virgin olive onto each bowl.