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Heat the olive oil in a Dutch oven over medium heat.
Add the onion, rosemary sprigs, and ½ teaspoon of salt. Sauté until the onion is softened and translucent, about 4-5 minutes.
Add the garlic and red pepper flakes, if using, and sauté for another 2 minutes.
Add the tomato paste and stir until the tomato paste darkens, about 1-2 minutes.
Add the broth, chickpeas, nutritional yeast, and remaining ½ teaspoon of salt. Mix together until everything is well-combined.
Bring to a boil then lower the heat to low. Simmer, uncovered, for 15 minutes, stirring occasionally.
Remove the rosemary sprigs. If some of the leaves fell off, that’s okay.
Use an immersion blender to blend about ⅓ of the soup. There should still be a lot of texture from the chickpeas. Alternatively, you can transfer about ⅓ of the soup to a blender to blend and add back to the pot or use a potato masher to mash some of the chickpeas in the pot.
Bring the soup back to a low boil and add the ditalini. Mix together and simmer until the pasta is al dente, about 8 minutes.
Stir in the kale and simmer for another 2 minutes until the kale is wilted and the pasta is cooked through. If using, stir in the vegan parmesan until melted.
Taste and add additional salt and black pepper if necessary.
Garnish with vegan parmesan cheese and black pepper. Enjoy!