Olive Garden Pasta Roma Soup

* Exported from MasterCook *

Olive Garden Pasta Roma Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Pasta
Pulses And Grains Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
2 cans Garbanzo beans; drained -- 16oz
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 -- julienned
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 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. Source: The Olive
Garden.


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