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1
Heat oil over medium heat in large saucepan.
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2
Add onion, and cook, stirring often, about 4 minutes, or until softened.
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3
Add garlic and rosemary, and cook, stirring, 1 minute.
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4
Stir in tomatoes, and cook, stirring occasionally, about 10 minutes.
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5
Add stock and chickpeas, and cook 5 minutes.
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6
Transfer soup to food processor or blender, and process until coarse, or process in pan with immersion blender.
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7
Return soup to pan, and heat over medium heat.
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8
Stir in orzo, and cook until orzo is just tender but still firm to bite, about 10 minutes.
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9
Season with salt and pepper.
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10
Sprinkle with Parmesan cheese, if using, just before serving.
