In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onions and garlic, cover, and cook for about 5 minutes until softened and fragrant.
Stir in the crushed tomatoes, dried oregano, a pinch of red pepper flakes, and the bay leaves.
Cook for 1 minute to toast the spices.
Add the drained chickpeas and vegetable broth.
Season generously with salt and pepper.
Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld.
Pour in the ditalini pasta and cook according to package directions, typically 6-8 minutes, until al dente.
Remove the pot from the heat and discard the bay leaves before serving. Ladle into bowls and enjoy hot.
Stir in a few handfuls of fresh spinach or kale during the last few minutes of cooking for added nutrients and color.
