Put 2 tbsp (30 ml) of the olive oil in a pot over medium heat. Add onion and celery and cook until the onion turns pale gold.
Add rosemary and garlic and cook about 1 minute, stirring.
Add the tomatoes with their juice, then add broth, chick peas, a few grindings of pepper, and salt. Adjust heat for a steady simmer and cook 40 minutes.
Pass the soup through a food mill and return it to the pot.
Bring it back to a slow boil, then turn off the heat. Stir in the remaining olive oil, let the soup settle a few minutes, and serve.
