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Sauté the vegetables: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 medium onion, 2 large carrots, and 1 rib celery. Cook for 5 minutes, stirring often, until soft. Stir in 2 cloves garlic (grated), 1 bay leaf, and ½ teaspoon dried rosemary. Cook for 1 minute, until fragrant.
Simmer the soup: Add 1 can chickpeas (drained) and 8 cups vegetable broth. Season with ¾ teaspoon salt and ¼ teaspoon black pepper. Bring to a simmer and cook for 5 minutes.
Cook the pasta: Add 8 ounces pasta and simmer until tender, about 8–10 minutes. Stir occasionally. Cooking time depends on the pasta—check the package.
Serve: Remove the bay leaf. Serve hot with a drizzle of olive oil, chopped parsley, and grated Parmesan if you like.