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Olive Garden Pasta Roma Soup
Author/Submitted by:
Servings: 4
Categories:
Beans
/
Pasta
/
Pork
/
Soups
Ingredients: 32
ounces
garbanzo beans,
drained
6
slices
cooked bacon,
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 and diced
1
quart
chicken broth 1/2
teaspoon
black pepper 1/8
teaspoon
rosemary,
ground
2
tablespoons
fresh parsley,
chopped
1/2
cup
minature bowtie pasta,
cooked
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 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.
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