Pasta e Ceci

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 small yellow onion, peeled and chopped
• 1 celery stalk, finely sliced crosswise
• 1 large carrot, trimmed, peeled, and diced
• 2 cloves garlic, peeled and minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon coarse salt (kosher or sea)
• 2 cups canned chickpeas with liquid
• 1 cup diced canned tomatoes, preferably San Marzano
• 1 sprig fresh rosemary
• 4-inch Parmigiano-Reggiano rind, if available
• 6 to 8 cups chicken broth or vegetable broth, homemade or low-sodium canned
• 1 cup ditalini or another small tube-shaped pasta, uncooked
• Shavings of Parmigiano-Reggiano, for serving