Rinse and drain one can of chickpeas and set aside. Open the second can and keep it undrained, reserving both the chickpeas and their liquid for later use.

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, smashed garlic cloves, rosemary sprigs, and ¼ teaspoon of kosher salt. Cook while stirring occasionally for approximately 6 minutes, or until the onion has softened and the mixture becomes fragrant, ensuring that the onion does not brown.

Add the white wine (or water if substituting) to the saucepan. Increase the heat to medium-high and cook while stirring occasionally for about 2 minutes, allowing the liquid to reduce slightly and incorporate with the aromatics.

Remove and discard the rosemary sprigs. Add the drained chickpeas, the undrained chickpeas with their liquid, vegetable broth, crushed tomatoes, Parmesan rind, and the remaining ¾ teaspoon of salt. Bring the mixture to a boil over medium-high heat while stirring occasionally.

Reduce the heat to medium and allow the soup to simmer gently for approximately 10 minutes so the flavors can develop.

Using a slotted spoon, remove about ¾ cup of the chickpea mixture and transfer it to a bowl. Mash the chickpeas with a fork until mostly smooth but still slightly textured. Return the mashed chickpeas to the saucepan and stir to combine. This step thickens the soup and creates a creamier texture.

Bring the soup back to a gentle boil and add the ditalini pasta. Cook according to the package instructions, stirring frequently to prevent sticking, until the pasta is al dente, approximately 10 minutes. If necessary, add additional broth or water to achieve the desired consistency.

Remove the saucepan from the heat and discard the Parmesan rind. Stir in ¾ cup of the grated Parmigiano Reggiano until fully melted and incorporated.

Divide the Pasta e Ceci among serving bowls. Top each portion with the remaining grated Parmigiano Reggiano and drizzle lightly with extra-virgin olive oil before serving.