1 tbsp. olive oil
1 med. onion, minced
1/2 tsp. oregano
1 (16 oz.) can tomatoes, including juice, chopped
2 garlic cloves, minced
2 c. beef broth
2 c. cooked chickpeas, drained & rinsed
1/2 c. sm. pasta, cooked
Black pepper
1/4 c. grated Parmesan cheese

In a large saucepan, cook onion in olive oil, for about 5 minutes. Add garlic and oregano, cook, stirring 1 minute. Add the tomatoes, their juice; simmer, stirring occasionally for 15 minutes. Add broth and chickpeas, simmer, stirring occasionally for another 15 minutes. Add pasta, pepper and cook until pasta is warm. Serve the soup with a tablespoon of Parmesan sprinkled in each bowl.