Pasta e Ceci (Pasta and Chickpea Soup)

If using dried chickpeas, ensure they have been soaked overnight and then boiled until tender. Drain and set aside.

Finely dice the yellow onion, carrot, and celery stalk to create a soffritto. Mince the garlic cloves. Chop the fresh rosemary.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the pancetta and cook until crispy and rendered, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.