Rinse chickpeas under cool water. Pick up handfuls of chickpeas and rub them together under the water to wash. Place chickpeas in a large stew pot, cover with water, and add baking soda. Swirl and let soak for 8 hours or overnight.

Strain the soaked chickpeas, rinse them under cold running water, and remove any skins or discolored chickpeas. Set them aside.

Grate the onion, celery, zucchini, and carrot on the large teeth of a cheese grater.

Heat 2 tablespoons of olive oil in a stew pot over medium heat. Add the grated vegetables and sauté for 1 minute. Mix in sage, rosemary, and thyme, and continue to sauté until onions become soft and translucent, about 5 minutes.

Add 3 cups of broth, all the chickpeas, and the canned tomatoes to the pot. Bring to a boil, reduce heat, and simmer until chickpeas are tender, about 1 hour.

Stir in the ditalini pasta, and continue cooking until the pasta is tender, about 8 to 10 minutes. Add more broth as needed to ensure a thick, stew-like consistency.