Ingredients

• 1.5 teaspoons dried marjoram
• 1 clove minced garlic
• 2 16oz cans chickpeas (rinsed)
• 2 14oz cans vegetable broth
• 1 14.5oz can diced tomatoes with liquid
• 1 cup water
• 1 cup ditalini pasta
• 1 5 to 6oz package of baby spinach leaves

Steps

1. Heat oil, marjoram, and garlic in a large pot on medium low until fragrant (do not allow garlic to brown)
2. Stir in chickpeas, broth, tomatoes, and water. Bring to a boil on high.
3. Reduce heat to low and simmer 20 minutes, stirring occasionally
4. Meanwhile, cook pasta according to directions, drain and rinse under cold water
5. Spoon half of chickpea mixture into blender; cover - use immersion blender if available - remove center part of cover to allow steam to escape; blend until smooth
6. Return puree to pot. Stir in pasta and spinach.
7. Cook on medium-high until spinach is wilted, stirring occasionally. If necessary, add enough broth to make 8 cups. Serve immediately.