Place chickpeas in a large bowl and cover with cold water; cover with plastic wrap and let stand at room temperature for at least 12 hours. Drain well and set aside.
In a large pot, heat olive oil over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 4 minutes.
Add carrots, celery, half of the garlic, rosemary and chili flakes and cook, stirring occasionally, until tender, about 5 minutes.
Add tomatoes, 2 teaspoons basil, 1 teaspoon oregano and smoked paprika. Stir and bring to a boil.
Add chickpeas, salt and 8 cups water and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 1½ hours. Add more water, if necessary, to keep chickpeas submerged.
Add pasta along with remaining garlic, 1 teaspoon basil and 1 teaspoon oregano. Cook until pasta is al dente, about 5 minutes.
Add kale and simmer until it wilts, about 1 minute.
Add nutritional yeast and season with salt and pepper to taste.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/vegan-pasta-e-fagioli/