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.

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