Olive Garden Pasta Roma Soup

Yield: 4 servings

Ingredients

• 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

Instructions

1. Add beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve.
2. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat.
3. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes.
4. Keep warm.
5. Add pasta to finished soup and serve immediately.

Attribution

Posted by dizzybreez at Recipe Goldmine May 4, 2001.

Source: Olive Garden Restaurants