Olive Garden Pasta Roma Soup

Recipe Ingredients

2		Garbanzo beans; drained - 16oz
6		Bacon; cooked and drained - chopped
1/3 cup	78ml	Olive oil
3/4 cup	46g / 1.6oz	Onions - diced
1 cup	110g / 3.9oz	Celery - diced
1/4 teaspoon	1.3ml	Garlic - minced
1 cup	110g / 3.9oz	Carrots - julienne
1 1/2 cups	93g / 3.3oz	Canned tomatoes - drained, diced
1		Chicken broth
1/2 teaspoon	2.5ml	Black pepper
1/8 teaspoon	0.6ml	Ground rosemary
2 tablespoons	30ml	Fresh parsley - chopped
1/2 cup	118ml	Miniature pasta dry bowties - cooked

Recipe Instructions

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.

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