Olive Garden Pasta Roma Soup
2 cans garbanzo beans; drained, 16 ounce
6 slices bacon; cooked and drained, chopped
1/3 cup olive oil
3/4 cup onions, diced
1 cup celery, diced
1/4 teaspoon garlic, minced
1 cup carrots, julienne
1-1/2 cups canned tomatoes, drained, diced
1 quart chicken broth
1/2 teaspoon black pepper
1/8 teaspoon ground rosemary
2 tablespoons fresh parsley, chopped
1/2 cup miniature pasta dry bowties, 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.
Source: The Olive Garden
Servings: 4
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