Ingredients
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
tbsp chopped fresh marjoram
1
15-ounce can garbanzo beans (chickpeas), drained
5
cups thinly sliced escarole (about 1 medium head)
Freshly grated Parmesan cheese
Directions
1.
Heat oil in pot over medium-high heat. Add garlic; sauté 1 minute. Add broth, 1 cup water, and tomatoes with juice; bring to boil. Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes. Add marjoram, beans, then escarole. Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth. Season with salt and pepper.
2.
Ladle soup into bowls and sprinkle with Parmesan cheese.
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