Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | -----waldine van geffen vghc |
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.