Olive garden pasta roma soup

Yield: 4 servings

Measure Ingredient
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2 cans Garbanzo beans; drain 16 oz.
6 slices Bacon; cook, drain; chop
⅓ cup Olive oil
¾ cup Onions; dice
1 cup Celery; dice
¼ teaspoon Garlic; mince
1 cup Carrots; julienne
1½ cup Canned tomatoes; drain dice
1 quart Chicken broth
½ teaspoon Black pepper
⅛ teaspoon Ground rosemary
2 tablespoons Fresh parsley; chop
½ cup Miniature pasta dry bowties cook

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.

Source: The Olive Garden.

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