|Butter||1 Ounce (2 Tablespoon Or 25 Gram)|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), chopped|
|Canned tomatoes||7 Ounce, mashed, with juice (3/4 Cup Or 200 Grams)|
|Canned chickpeas||14 Ounce, drained (2 Cups Or 400 Grams, Garbanzo Beans)|
|Marjoram/1 teaspoon chopped fresh marjoram||1 Pinch|
|Boiling beef stock||1 Pint (Or Broth , 2 1/2 Cups Or 575 Milliliter)|
|Freshly ground black pepper||To Taste|
|Crusty white bread slice||4 , toasted|
|Parmesan cheese||2 Tablespoon|
Put the butter in a large pot and cook for 1 minute, until melted. Add the onion and garlic, cover and cook for 2 minutes.
Add the tomatoes, chick peas (garbanzos) and marjoram. Pour on the beef stock (broth), cover and cook for 6 minutes. Season to taste.
Lay a slice of toasted bread in each of 4 soup plates. Pour over the hot soup and serve with Parmesan cheese.