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Olive garden pasta roma soup
 
Category: Soup
Yield: 4
 

2 can

Garbanzo beans, drain, 16oz -each

6 slice

Bacon, cook, drain, chop

1/3 cup

Olive oil

3/4 cup

Onions, dice

1 cup

Celery, dice

1/4 tsp

Garlic, mince

1 cup

Carrots, julienne

1 1/2 cup

Canned tomatoes, drain, dice

1 quart

Chicken broth

1/2 tsp

Black pepper

1/8 tsp

Ground rosemary

2 tbsp

Fresh parsley, chop

1/2 cup

Miniature pasta dry bowties -cook

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