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Recipe: Olive Garden Pasta Roma Soup (using garbanzo beans and mini bowtie pasta)

Soups
OLIVE GARDEN PASTA ROMA SOUP

2 cans (16 ounces each) barbanzo beans, rinsed and drained
6 slices bacon, cooked and drained, chopped
1/3 cup olive oil
1 cup julienned carrots
3/4 cup diced onion
1 cup diced celery
1/4 teaspoon minced garlic
1 quart chicken broth
1 1/2 cups canned tomatoes, drained, diced
2 tablespoons chopped fresh parsley
1/2 teaspoon ground black pepper
1/8 teaspoon ground rosemary
1/2 cup miniature dry bowtie pasta, cooked

Add beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve.

Heat olive oil in a Dutch oven. Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat.

Add beans and 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.

Makes 4-6 servings
Source: The Olive Garden
MsgID: 003705
Shared by: Judy
In reply to: ISO: Minestrone Soup
Board: Cooking Club at Recipelink.com
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