2 tablespoons olive oil

1 medium onion, chopped

2 medium carrots, cut in small dice

1 celery stalk, cut in small dice

1 leek, white and light green parts only, halved lengthwise, cleaned thoroughly and sliced thin

Salt

4 large garlic cloves, minced

7 cups water

2 tablespoons tomato paste

A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth

1 (15-ounce) can chickpeas, drained and rinsed

1/2 pound Swiss chard, stemmed, leaves washed and cut crosswise in thin strips (chiffonade) (4 cups, tightly packed, chiffonade)

1/2 cup soup pasta, like elbow macaroni or broken spaghetti

Freshly ground pepper to taste

Freshly grated Parmesan