We softened half an onion, 1 stick of celery, 1 clove of garlic, and a bunch of rosemary leaves, all chopped up in some olive oil on low heat, slowly, for about 10 minutes.
Then we added 2 cans of chick peas and 1 qt of vegetable broth, brought it to a boil and let it simmer for another 20 minutes.
At that point we removed about half of the chick peas
and blended up the rest to a soup.
We added the reserved chick peas back in and added half a bag, about 8 oz., of macaroni pasta and cooked it for about ten more minutes till the pasta was done. To keep a consistency halfway between a soup and a pasta dish we added a little bit of boiling water along the way.
We served the goodness with some parsley and yummy bread.
A much better looking version we found in Jamie Oliver's Jamie's Italy.