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    Olive Garden Pasta Roma Soup


    Source of Recipe


    internet

    List of Ingredients




    2 cans garbanzo beans; drained -- 16oz
    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 miniature pasta dry bowties -- cooked

    Recipe



    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 ingredients 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. Serves 4.

 

 

 

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