Olive Garden Pasta Roma Soup

Serving Size : 4
Ingredients

for prepare Olive Garden Pasta Roma Soup

:

Amount	Measure	Ingredient - Preparation Method
2	cans	garbanzo beans - drain, 16oz
each olive garden pasta roma soup
6	slices	bacon - cook, drain, chop
1/3	cup	olive oil
3/4	cup	onions - dice
1	cup	celery - dice
1/4	teaspoon	garlic - mince
1	cup	carrots - julienne
1 1/2	cups	canned tomatoes - drain, dice
1	quart	chicken broth
1/2	teaspoon	black pepper
1/8	teaspoon	ground rosemary
2	tablespoons	fresh parsley - chop
1/2	cup	miniature pasta dry bowties

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. By valerie@nbnet.nb.ca (valerie) on Mar 11, 1997

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