Pasta e Fagioli with Chickpeas

Ingredients

• 2 cups ditalini pasta
• .25 cup olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 2 tsp finely chopped rosemary leaves
• .25 cup tomato paste
• 1 can (28oz) diced tomatoes
• 1 can (19oz) chickpeas, drained and rinsed
• 2 Tbsp Better Than Bouillon Roasted Garlic Base
• 1 Tbsp red wine vinegar
• .25 tsp red chili flakes