Olive Garden Pasta Roma Soupbeef, pasta, soups 2 can garbanzo beans; drained -- 16 oz 6 slice bacon; cooked and drained -- 1 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 cup canned tomatoes, drained -- 1 diced 1 quart chicken broth 1/2 teaspoon black pepper 1/8 teaspoon ground rosemary 2 tablespoon fresh parsley -- chopped 1/2 cup minature pasta dry bowties 1 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 : |
