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Crystal_annS Olive Garden Pasta Roma Soup

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  • Crystal_annS Olive Garden Pasta Roma Soup

    Crystal_Ann Posted March 16, 2006 08:46 PM
    Olive Garden Pasta Roma Soup

    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 bow tie pasta, cooked ale dente

    Add beans 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 25 minutes. Keep warm. Add pasta to finished soup and serve immediately. Makes 4 servings.