Chickpea, Spinach, And Pasta Soup - cooking recipe

Ingredients

1 1/2 teaspoons marjoram
1 garlic clove (minced)
2 (16 ounce) cans chickpeas (drained)
36 ounces vegetable broth
1 (14 1/2 ounce) can diced tomatoes
1 cup ditalini (cooked according to package directions)
6 ounces Baby Spinach (chopped)

Preparation

Combine all but pasta and spinach.
Bring to a boil and then simmer for about 20 minutes.
Use an immersion blender to puree about half of the soup.
Add cooked pasta and spinach.
Simmer for a few minutes until spinach is wilted.