Olive Garden Pasta Roma Soup

         Yield: 4 Servings
Categories: Soups, Pasta, Beef

-WALDINE VAN GEFFEN -VGHC42A----- 2 cn Garbanzo beans; drained -- 16 Oz 6 sl Bacon; cooked and drained -- Chopped 1/3 c Olive oil 3/4 c Onions -- diced 1 c Celery -- diced 1/4 ts Garlic -- minced 1 c Carrots -- julienned 1 1/2 c Canned tomatoes, drained -- Diced 1 qt Chicken broth 1/2 ts Black pepper 1/8 ts Ground rosemary 2 tb Fresh parsley -- chopped 1/2 c Minature 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 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 :