Broccoli and Chickpea Soup with Sagnarelli

Ingredients For the Soup:3 tablespoons extra virgin olive oil3 rosemary sprigs2 medium carrots, cut into a 1/4 inch dice1 medium onion, cut into a 1/4 inch dice3 cloves garlic, sliced2 celery stalks, cut into a 1/4 inch dice10 cups water or chicken broth2 chicken boulion cubes (do not use if using broth)2 19oz cans chickpeas2 heads broccoli, cut into bite sized pieces8 ounces Sagnarelli pasta, or any small cut of pasta you desire Directions Put a large stockpot over a medium flame and heat the oil. Add in the rosemary and cook for one minute. Add in the carrots, onions, garlic and celery and cook until softened, about 7-8 minutes. Separate out about 1 cup of the chickpeas and mash them with a wooden spoon. Add the whole and mashed chickpeas to the pot. Add in the water and bouillon or water to the pot and bring to a boil. Add in the broccoli and cook until tender, about 10 minutes. Drop the Sagnarelli pasta into a large pot of salted boiling water. Cook about 3 minutes less than the package instructions. Drain and add the pasta to the pot with the soup. Serve with a generous sprinkle of grated Parmigiano reggiano cheese. Cookingwithnonna