Chickpea, Pasta And Spinach Soup - cooking recipe

Ingredients

2 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 tsp. marjoram
1/4 tsp. rosemary
10 oz. frozen chopped spinach, unthawed
1 (16 oz.) can chickpeas, drained
2 c. beef broth plus 4 c. water
1 c. tube-shaped pasta
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. grated Parmesan cheese

Preparation

Heat oil in saucepan 1 minute.
Saute onion.
Stir in garlic, marjoram and rosemary and saute 2 minutes longer.
Add spinach; cover.
Cook over moderate heat until tender, about 5 minutes.
Add chickpeas and stock and bring to a simmer over moderate heat.
Add pasta and cook uncovered 10 minutes until pasta is tender.
Stir in salt and pepper.
Serve with Parmesan cheese.