1. Heat oil with marjoram, rosemary and garlic in large saucepot on medium-low heat until fragrant. (Do not allow garlic to brown.) Stir in chickpeas, stock, tomatoes and water. Bring to boil on high heat. Reduce heat to low; simmer 20 minutes, stirring occasionally.

2. Meanwhile, cook pasta in boiling salted water as directed on package. Drain well and rinse under cold water.

3. Spoon 1/2 of the chickpea mixture into blender container; cover. With center part of cover removed to let steam escape, blend until smooth. Return puree to saucepot. Stir pasta and spinach into soup. Cook on medium heat until spinach is wilted, stirring occasionally.

4. For the Herb-Infused Olive Oil, heat all ingredients in small saucepan on low heat 5 minutes. Strain through small sieve into small bowl. To serve, ladle soup into serving bowls. Drizzle with Herb-Infused Olive Oil.