Olive Garden Copycat Pasta Roma Soup

By littlefish

Ingredients

• 2 (16-ounce) cans garbanzo beans, drained
• 6 slices bacon, cooked, drained, and 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 cups canned tomatoes, drained and diced
• 1 quart chicken broth
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground rosemary
• 2 tablespoons fresh parsley, chopped
• 1/2 cup miniature pasta dry bowties, cooked

Preparation

Step 1

1.Add garbanzo beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve.

2.Heat oil in a Dutch oven.

3.Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat.

4.Add bacon, tomatoes, chicken broth, pepper, and parsley and bring to a boil.

5.Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately