OLIVE GARDEN Pasta Roma Soup

2 (16 ounce) cans garbanzo beans, drained

6 slices bacon, cooked, drained, and chopped

1/3 cup olive oil

3/4 cup diced onions

1 cup diced celery

1/4 teaspoon minced garlic

1 cup julienned carrots

1 1/2 cups drained diced canned tomatoes

1 quart chicken broth

1/2 teaspoon freshly-ground black pepper

1/8 teaspoon ground rosemary

2 tablespoons chopped fresh parsley

1/2 cup miniature pasta dry bowties, cooked
DIRECTIONS

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 sauté 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.