Serves 4 to 6

2 teaspoons olive oil
1 cup canned crushed tomatoes
2 garlic cloves, chopped
2 fresh rosemary sprigs
2 cups canned garbanzo beans (chick-peas), rinsed and drained
4 cups chicken broth
4 ounces fresh fettuccine, cut in 3/8-inch pieces (about 1cup)

Heat oil in heavy saucepan over medium heat. Add tomatoes, garlic and rosemary. Simmer 5 minutes.
Add 3 cups broth; stir to blend. Puree remaining one cup of broth and one cup of beans in blender. Add to saucepan.
Add remaining whole beans. Bring to boil. Reduce heat; simmer 10 minutes.
Add pasta; cook until tender, about 10 minutes. Season with salt and pepper.
Serve Parmesan cheese separately.