8 slices bacon, cut crosswise into 1/4-inch-wide strips
3 medium red onions, finely chopped
3 medium cloves garlic, minced
1/2 tsp. dried rosemary
2 quarts lower-salt chicken broth
Two 15-1/2-oz. cans chickpeas, rinsed and drained
14-1/2-oz. can petite-cut diced tomatoes
4 medium carrots, peeled, halved lengthwise, and thinly sliced
3 medium celery ribs with leaves, thinly sliced crosswise
1 slender 3-inch cinnamon stick
Kosher salt and freshly ground black pepper
1 cup tubettini (or other small pasta)
1-1/2 tsp. red-wine vinegar; more to taste
Grated or shaved Parmigiano-Reggiano for garnish

Description

This Italian Soup–which Has As Many Variations As There Are Cooks—is Chock Full Of Pasta, Beans, And Vegetables, Making It A Hearty One-dish Meal.

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