Pasta Roma Soup

By arthurlemay

Ingredients

• 1/2 cup mini-bow-tie pasta
• 2 cans garbanzo beans, drained (16 ounces)
• 1/3 cup olive oil
• 1 cup carrots, julienned
• 3/4 cup onions, diced
• 1 cup celery, diced
• 1 teaspoon garlic, minced
• 6 slices bacon, cooked, drained and cut into 1/4-inch pieces
• 1 1/2 cups canned, diced tomatoes, drained
• 1 quart chicken broth
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried rosemary
• 2 tablespoons parsley, chopped

Details

Servings 6
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Cook the pasta according to package directions.

Meanwhile, place the beans in a food processor with the blade attachment.
Process using an on-off pulse until the beans are well mashed. Set aside.

Heat the oil in a stockpot over medium heat. Add the carrots, onions, celery and garlic. Saute for 5 minutes. Add the remaining ingredients and the beans. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally for about 20 minutes.

Drain the pasta well and add to the finished soup. Serve immediately.