1 can (14 ounces) reduced-sodium chicken broth
1 can (15 ounces) garbanzo beans, drained
1 can (15 ounces) Italian-style tomato sauce
1 cup ditalini (or other small pasta)
1/2 cup (2 ounces) grated Wisconsin asiago cheese
In a large saucepan, combine broth, 1 1/2 cups water, beans and sauce. Cover and bring to a boil over high heat. Stir in pasta. Cover and cook over medium-high heat for 8 minutes longer, stirring occasionally.
Ladle soup into serving bowls. Sprinkle 2 tablespoons cheese over the top of each bowl.
Note: Soup will thicken as it cools; add additional water or broth, if desired.