Tomato Soup with Chickpeas and Pasta

Ingredients

• 7 cups canned tomatoes with their juice (two 28-ounce cans)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 /2 teaspoons dried sage
• 2 cups canned low-sodium chicken broth or homemade stock
• 2 cups water
• 1 3/4 teaspoons salt
• 1/2 cup ditalini or other small pasta
• 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
• 1/3 cup chopped fresh parsley
• 1/4 teaspoon fresh-ground black pepper
• 1/3 cup grated Parmesan, plus more for serving

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