Thinly slice carrot, chop celery and onion, and mince garlic.
Cook pasta according to package directions. Rinse, drain and set aside.
Meanwhile, heat oil in Dutch oven over medium-high heat. Add carrot, celery, onion and garlic. Cook and stir for 5-6 minutes or until vegetables are crisp tender.
Stir in flour, Italian seasoning, cayenne, and black pepper until well-blended. Gradually stir in broth and bring to a boil, stirring frequently. Allow to boil for 1 minute, stirring constantly. Reduce heat to medium and stir in cooked pasta, rinsed and drained chickpeas and undrained tomatoes. Cook for 5 minutes or until heated through.
Meanwhile, add bacon to a skillet over medium-high heat. Cook for 6-7 minutes or until crisp.
Serve soup topped with crumbled bacon and oranges on the side.