Place the chickpeas in a large bowl and cover generously with water.

In a small bowl, combine the baking soda, flour and salt. Add a small amount of water and stir to make a paste. Pour into the bowl of chickpeas and water. Stir. Cover and allow to soak at room temperature over night up to 24 hours.

When you are ready to make the soup, drain and thoroughly rinse the chickpeas.

Pour the chickpeas into a large pot. Add the vegetable stock, garlic cloves and 2 tablespoons olive oil.

Wrap the rosemary springs in cheesecloth and tie shut. Place in the pot.This way you will get the rosemary flavor without the rosemary pieces floating around in the soup.

Cover the pot and bring to a boil. Once the soup reaches a boil, lower the heat to low. Cook for 1 1/2 to 2 hours. The soup is ready when the chickpeas melt in your mouth.

Remove the garlic cloves and rosemary sprigs.

Before adding the tomatoes, puree until smooth in a blender. Pour the pureed tomatoes into the pot. Add salt and pepper. Add the remain 2 tablespoons of the olive oil.

If you are going to eat all of the soup, add the pasta to the pot of soup. Bring to a boil and cook until the pasta is al dente. Do not overcook the pasta.

If you are going to plan for leftovers, cook the pasta in a separate pot until just al dente, do not overcook. Add the pasta to the individual bowls of soup.

Serve and enjoy with fresh parsley and parmesan cheese.