Title: Olive Garden Pasta Roma Soup
Categories: Soup Pasta Bean Meat
Yield: 4 To 6

WALDINE VAN GEFFEN VGHC42A
2	cn	Garbanzo beans; drain, 16oz each
6	sl	Bacon; cook, drain, chop
1/3	c	Olive oil
3/4	c	Onions; dice
1	c	Celery; dice
1/4	ts	Garlic; mince
1	c	Carrots; julienne
1 1/2	c	Canned tomatoes; drain, dice
1	qt	Chicken broth
1/2	ts	Black pepper
1/8	ts	Ground rosemary
2	tb	Fresh parsley; chop
1/2	c	Miniature pasta dry bowties; cook

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.

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