Escarole Soup With Garbanzo Beans and Pasta

Serve with: A green salad and crusty bread.

2 tablespoons olive oil
4 garlic cloves, finely chopped
29 oz chicken or vegetable broth
2 cups (about) water, divided
1 14 1/2-ounce can diced tomatoes in juice with Italian herbs
1/2 cup farfallini or other small pasta
2 tablespoons chopped fresh marjoram
1 15-ounce can garbanzo beans (chickpeas), drained
5 cups thinly sliced escarole (about 1 medium head)

Freshly grated Parmesan cheese

Heat oil in pot over medium-high heat. Add garlic; saut