- 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
- 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.
- Ladle soup into bowls and sprinkle with Parmesan cheese.