Ingredients:
1 14-1/2-ounce or 19-ounce can chickpease, rinsed and drained
5 cups chicken broth, homemade or reduced-sodium canned
1/2 cup canned diced tomatoes (not drained), I used Rotel (has a little more kick to them)
2 tablespoons extra-virgin olive oil, plus 2 teaspoons for garnish (I did not use the garnish)
1 large clove garlic, minced
1 teaspoon chopped fresh rosemary
Pinch or two of crushed red pepper
1/4 teaspoon salt, or to taste (I used 1/8 tsp.)
Freshly ground pepper to taste
1/2 dup dried short pasta, such as ditalini or tubetti (I used the ditalini)
Procedure:
1. Combine chickpeas, broth, tomatoes, 2 tablespoons oil, garlic, rosemary and crushed red pepper in a 4-to 6 quart Dutch oven or soup pot. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 20 minutes.
2. Transfer half the soup to a blender or food processor and process until smooth. Return the pureed soup to the pot; season with salt and pepper. Bring to a boil over high heat. Add pasta and cook, stirring frequently to prevent the pasta from sticking to the bottom, for about 10 minutes, until the pasta is just tender. Drizzle 1/2 teaspoon oil over each serving and serve immediately.
I did not feel like adding any additional olive oil to mine as garnish and did not do so. Dave and I both loved this soup very much. It turned out to be quite tasty and very very easy! Be careful when you put it in the blender, let it cool just a little bit, so you do not get burned!!! Enjoy!!! Cuddles 
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