Zucchini, Basil and Chickpea Soup

Ingredients

• 1/2 cup chickpeas, about 3 ounces
• 1 tablespoon pine nuts
• 1/2 packed cup fresh basil leaves, washed, dried
• 1 clove garlic, minced
• 4 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1 yellow onion, diced
• 4 cups chicken stock
• 1/2 cup tubetti pasta or other small soup pasta
• 4 zucchini, about 1 pound, 1/2-inch dice
• 1/2 cup freshly grated Parmigiano Reggiano
• Excellent quality extra virgin olive oil for drizzling