Italian Chick Pea Soup

Directions

1. Heat the olive oil in a large soup pot on medium, add the garlic, and saute until they are light brown about 30-60 seconds. Add the rosemary and the cut up tomatoes with juice. Cook for 20 minutes or until the oil floats free.
2. Add the chickpeas and cook for 5 minutes, stirring thoroughly. Add the broth and adjust to a bubbling simmer for about 15 minutes.
3. Taste and correct for salt. Add pepper to taste. Let the soup bubble for another minute and then serve if not adding pasta. If adding pasta, follow these steps:
4. Remove 1/3 of the chickpeas and crush them in a bowl or puree them in a food processor, then put them back in the pot with the two extra cups of broth and bring to a moderate boil.
5. Add the pasta, stir, and cover the pot. Stop cooking when the pasta is tender but still firm, about 5 minutes. Add more liquid if needed.
6. When pasta is done, turn off the heat and swirl in the grated Parmesan cheese and butter. Taste and correct for salt and pepper. Serve immediately.