Olive garden pasta roma soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----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 |
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.
Source: The Olive Garden.