Olive Garden Pasta Roma Soupbeans, pasta, pork, soups -----WALDINE VAN GEFFEN VGHC42A---- 2 cans Garbanzo beans; drained; 16oz 6 slices bacon; cooked and drained; chopped 1/3 cup olive oil 3/4 cup onions; diced 1 cup celery; diced 1/4 teaspoon garlic; minced 1 cup carrots; julienned 1 1/2 cups canned tomatoes, drained; diced 1 quart chicken broth 1/2 teaspoon black pepper 1/8 teaspoon ground rosemary 2 tablespoons fresh parsley; chopped 1/2 cup 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. |
