Leonardo Romanelli's Pasta e Ceci, or Chickpea and Pasta Soup

The next step is to blend the chickpeas. You can use an immersion blender, but if you do so all of the skins and fibers remain in the soup, so Leonardo prefers to crank the soup through a foodmill into a bowl, and then return the blended soup back to the pot.

You can, he says, further blend the soup with an immersion blender to give it a creamier texture.