Finely chop Prosciutto or ham, red onion, carrot, celery, garlic and rosemary and mix together. Set a 3-quart soup kettle over medium heat. Add olive oil and the chopped mixture and cook 10 minutes until vegetables are softened.
Place tomatoes and their juice into a food processor and chop coarsely. Add to the sautéed vegetables along with the drained chick peas, chicken broth, tomato paste, bay leaf and Parmigiano Reggiano rind (about 4-inch square). Add salt and pepper to taste and stir to mix.
Simmer soup for 30 minutes, stirring occasionally. Remove the softened Parmigiano Reggiano rind, cut it into ¼-inch cubes and return to the soup. (Soup can be made ahead to this point.)
Ten minutes before serving, add pasta to simmering soup. When pasta is al dente, 6 to 8 minutes, ladle soup into bowls and sprinkle generously with grated Parmigiano Reggiano. Serve immediately.