In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the chickpeas, diced tomatoes (with their juice), vegetable broth, oregano, thyme, salt, and pepper. Bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and add the pasta. Cook according to the pasta package instructions, usually about 8-10 minutes, until al dente.

Taste and adjust seasoning if necessary. If the soup is too thick, add a little more broth or water to reach your desired consistency.

Serve hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese if desired.