1bunch red or rainbow chardstems separated and thinly sliced, greens roughly chopped
3cupspeeled and cubed sweet potato
115-oz. can chickpeas, rinsed and drained
114.5-oz. can fire-roasted diced tomatoes
12-inch Parmesan rind, plus grated Parmesan cheese for serving
4oz.dry pastaeither small shells or ditalini
Heat oil in a large pot or Dutch oven over medium-high. Add onion, carrots, celery, and chopped stems of chard (reserve greens); cook 5 to 6 minutes, stirring often, until vegetables start to soften. Stir in salt, pepper, garlic, and sweet potato; cook 2 minutes, stirring often. Add chickpeas, tomatoes, broth, water, thyme, oregano, and Parmesan rind. Simmer, covered, until sweet potato is tender, about 45 minutes.
Remove thyme stems and cheese rind. Stir in reserved chard greens and pasta. Bring to a boil over high, reduce to medium-high, and cook until pasta is al dente, about 10 minutes depending on pasta size. Serve soup with freshly grated Parmesan cheese.
Add an additional 1 to 2 cups vegetable broth or water if soup isn't brothy enough once cooked.