Prep all ingredients according to specifications above.
Heat oil in a large pot or Dutch oven over medium heat. Add onions, celery, carrots, garlic and crushed red pepper and cook for about 4 minutes, or until vegetables have softened a bit, stirring occasionally.
Add rosemary sprig, chickpeas and their liquid, and tomatoes and stir. Carefully mash the tomatoes using a potato masher to your desired level of chunkiness, then add the broth and rind and mix until all ingredients are well-combined.
Cover pot and bring mixture to a simmer, stirring occasionally. Simmer, partially covered, for about 15 to 18 minutes or until the vegetables are soft, stirring regularly.
Meanwhile, bring a large pot of water to a boil to cook the pasta.
Remove rosemary sprig and reduce heat to low. Then carefully purée the mixture PARTIALLY using an immersion blender. Leave as many chunks as you desire, but a roughly 30% puree is a great place to start. Stir in fresh herbs. (The puréeing step is optional. See NOTE below.)
Once the pasta water comes to a boil, add some salt. (Use 1 1/2-2 Tbsp salt, depending on which type used. See comment in RECIPE INGREDIENTS above.) Add pasta to salted water and cook for HALF the time noted on the package.
Use a spider or hand strainer to transfer the partially-cooked pasta to the pot of soup and stir well. Simmer until the pasta is al dente, then turn off heat. Season to taste with salt and black pepper.
Ladle soup into bowls and serve piping hot. Top each bowl of Pasta with Chickpeas with a light drizzle of extra-virgin olive oil, a sprinkle of Pecorino Romano cheese, and some chopped herbs, if desired. Buon Appetito!