Chickpea Whole Wheat Tomato Soup

3 minced garlic cloves

2 cups no salt added vegetable broth

cup uncooked whole wheat macaroni

2 cups chopped seeded tomatoes

teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon marjoram

cup Parmesan cheese

Black Pepper to taste

Vegetable oil for cooking

Heat vegetable oil in pot over medium heat and cook onions and garlic until softened. Add broth, uncooked pasta, and simmer for about five minutes. Stir in tomatoes, cayenne, marjoram, basil, oregano and chickpeas then simmer until pasta is cooked. Place in individual serving bowls and sprinkle cheese on top. Serve warm.