Olive Garden Pasta Roma Soup - cooking recipe

Ingredients

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

Preparation

Directions:
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.