Name: Escarole Soup with Garbanzo Beans and Pasta
Yield: 4 Servings
Ingredients: 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

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