Olive Garden Pasta Roma Soup

• Ingredients
• 32 ounces garbanzo beans, drained
• 6 slices cooked bacon, chopped
• 1/3 cup olive oil
• 3/4 cup onion, diced
• 1 cup celery, diced
• 1/4 teaspoon garlic, minced
• 1 cup carrot, julienned
• 1 1/2 cups canned tomatoes, drained and diced
• 1 quart chicken broth
• 1/2 teaspoon black pepper
• 1/8 teaspoon rosemary, ground
• 2 tablespoons fresh parsley, chopped
• 1/2 cup minature bow tie pasta, cooked ale dente

1. Directions:
2. Add beans 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 ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 25 minutes. Keep warm. Add pasta to finished soup and serve immediately.

ingredients, garbanzo beans, bacon, olive oil, onion, celery, garlic, carrot, tomatoes, chicken broth, black pepper, rosemary, fresh parsley, pasta

Taken from www.food.com/recipe/olive-garden-pasta-roma-soup-158823 (may not work)