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Olive Garden Pasta Roma Soup

Author/Submitted by:
Servings: 4
Categories: Beans / Pasta / Pork / Soups

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

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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