Recipe - Olive Garden Pasta Roma Soup

WALDINE VAN GEFFEN
VGHC42A
2 cn Garbanzo beans; drained
16 Oz
6 sl Bacon; cooked and drained
Chopped
1/3 cup Olive oil
Three fourths cup Onions minced
1 cup Celery minced
One fourth teaspoon Garlic minced
1 cup Carrots julienned
1 One half cup Canned tomatoes, drained
Diced
1 qt Chicken broth
One half teaspoon Black pepper
1/8 teaspoon Ground rosemary
2 tablespoon Fresh parsley chopped
One half 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.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini