Drain the chick peas and set aside after soaking for 6 hours or overnight.

Heat the olive oil in a heavy soup pot over medium heat.

Add the chopped onion, carrot, and celery to the pot.

Season with 1/2 teaspoon of salt and cook, stirring frequently, until the vegetables are fragrant and tender, about 10 minutes.

Stir in half of the minced garlic and cook, stirring, for about a minute until fragrant.

Add the chopped tomatoes and their liquid to the pot.

Cook, stirring occasionally, for 5 to 10 minutes until the tomatoes have softened and cooked down slightly.

Add the coarsely chopped cabbage and stir together for about a minute.

Add the drained chick peas, 2 quarts of water, and the bouquet garni to the pot.

Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and simmer for 1 hour, or until the chick peas are almost tender.

Add the remaining minced garlic and salt to taste.

Cover and continue to simmer for another 30 minutes to an hour, until the chick peas are thoroughly cooked and the soup is very fragrant.

If the soup seems too thick, add a cup more water.

Season with freshly ground pepper and adjust the salt to taste.

Remove the bouquet garni from the soup.

Add the elbow macaroni or small shells to the soup.

Cook until the pasta is al dente, approximately 5 to 10 minutes.

Serve hot, and offer freshly grated Parmesan cheese at the table for sprinkling.