2/3 c. (6 oz.) can tomato paste
3 1/2 c. (2, 15 1/2 oz. cans) chick peas
1 c. (2 oz.) thickly sliced fresh mushrooms
1 c. chopped onion
4 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. marjoram
1/2 lb. sweet Italian sausage
2 tsp. grated Parmesan cheese

Combine tomato paste, undrained chick peas, mushrooms, onion, water, salt, pepper and marjoram in 4 quart saucepan. Squeeze sausage out of casing into soup; discard casing. Break up sausage into big pieces. Cover and bring to boil. Reduce heat and simmer 30 minutes. Serve hot and sprinkle with grated Parmesan cheese.