In a large pot drizzle the extra-virgin olive oil and add the finely chopped soffritto, stir fry at medium heat for a couple of minutes (make sure it doesn't burn otherwise it will give a bitter taste to the soup). Add the drained chickpeas and cook for a couple of minutes more.
With a cooking twine, tie together the bay and sage leaves with the rosemary twig and drop them in the pot.
Chop the potato in small cubes and add it to the pot, then add the vegetable stock (enough to well cover the vegetables) and let it simmer for about 15-20 minutes.
According to the cooking time of the pasta you chose, add the pasta to the pot in time so that the potato will not overcook.
Season with salt and pepper to taste and serve hot.