1Place a large soup pot over medium heat. Add the oil, rosemary, thyme, bay leaf, and garlic and sauté for 1 minute. Add the onion, celery and carrot and sauté for a further 8-9 minutes until softened.
2Add the tomato passata, stock, and chickpeas and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
3Add the pasta, and cook for a further 6-7 minutes, stirring occasionally, until the macaroni is al dente.
4Season to taste with salt and pepper and stir through the chopped parsley.
5Ladle into bowls, add a pinch of red chilli flakes and drizzle with extra virgin olive oil.