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Olive Garden Pasta Roma Soup


Course : Soups
Serves: 4
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Ingredients:


32 ounces garbanzo beans drained

6 slices bacon cooked and drained -- chopped

1/3 cup olive oil

3/4 cup onions -- diced

1 cup celery -- diced

1/4 teaspoon garlic -- minced

1 cup carrots -- julienned

1 1/2 cups canned tomatoes -- drained -- diced

1 quart chicken broth

1/2 teaspoon black pepper

1/8 teaspoon ground rosemary

2 tablespoons fresh parsley -- chopped

1/2 cup minature pasta dry bowties -- cooked
 

Preparation / Directions:


Add bean to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat. Add remaining ingredientss except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately.

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