Escarole Soup with Garbanzo Beans and Pasta

• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 2 14 1/2-ounce cans vegetable broth
• 2 cups (about) water, divided
• 1 14 1/2-ounce can diced tomatoes in juice with Italian herbs
• 1/2 cup farfallini or other small pasta
• 2 tablespoons chopped fresh marjoram
• 1 15-ounce can garbanzo beans (chickpeas), drained
• 5 cups thinly sliced escarole (about 1 medium head)
• Freshly grated Parmesan cheese

1. Heat oil in pot over medium-high heat.
2. Add garlic; saute 1 minute.
3. Add broth, 1 cup water, and tomatoes with juice; bring to boil.
4. Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes.
5. Add marjoram, beans, then escarole.
6. Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth.
7. Season with salt and pepper.
8. Ladle soup into bowls and sprinkle with Parmesan cheese.

olive oil, garlic, vegetable broth, water, tomatoes, farfallini, fresh marjoram, garbanzo beans, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/escarole-soup-with-garbanzo-beans-and-pasta-109148 (may not work)