Chickpea Soup

Heat oil in a large Dutch oven or other large pot over medium heat. Add carrots, leek and celery; cover and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add tomato paste, garlic and Italian seasoning; cook, stirring constantly, until the mixture is fragrant and the vegetables are coated in the tomato paste, about 1 minute. Stir in chickpeas, tomatoes and their juices, Parmesan rind (if using), broth, pepper, crushed red pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until the vegetables are tender, about 20 minutes.

Remove from heat. Remove and discard the Parmesan rind, if using. Stir in basil. Ladle the soup evenly into 4 bowls; top with Parmesan.