Heat oil in heavy large saucepan over medium heat. Add tomatoes, garlic and rosemary. Simmer 5 minutes. Add 3 cups broth; stir to blend. Puree remaining 1 cup broth and 1 cup of the garbanzo beans. Add to saucepan. Add remaining whole garbanzo beans. Bring to a boil. Reduce heat and simmer 10 minutes. Add the pasta and simmer until tender, about 10 minutes. Season with salt and pepper. Serve, passing freshly grated Parmesan cheese separately.
