Olive Garden Pasta Roma Soup

4 Servings

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Olive Garden Pasta Roma Soup Ingredients

2 cn Garbanzo beans; drained --	1 1/2 c Canned tomatoes, drained --
16 Oz	Diced
6 sl Bacon; cooked and drained --	1 qt Chicken broth
Chopped	1/2 ts Black pepper
1/3 c Olive oil	1/8 ts Ground rosemary
3/4 c Onions -- diced	2 tb Fresh parsley -- chopped
1 c Celery -- diced	1/2 c Minature pasta dry bowties
1/4 ts Garlic -- minced	Cooked
1 c Carrots -- julienned

Instructions for Olive Garden Pasta Roma Soup

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 ingredientss 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. Recipe By : From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized