Chickpea And Pasta Soup

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1 tablespoon olive oil

3 garlic cloves, minced

1 tablespoon finely chopped fresh rosemary

3 anchovies, finely minced (optional)

1 (14.5-ounce) can diced tomatoes with roasted garlic

8 cups low-sodium chicken broth

2 (15-ounce) cans chickpeas, rinsed and drained

1/2 teaspoon salt

1/4 teaspoon pepper

4 ounces uncooked ditalini or other smaller macaroni-shaped pasta (about 3/4 cup)

3 cups chopped kale

2 tablespoons chopped fresh parsley

Shaved Parmesan cheese

Garnish: fresh rosemary or parsley

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