[Anonymous]

Olive Garden Pasta Roma Soup

2 cn Garbanzo beans -- drained --
16 oz (6 slices) bacon -- cooked and drained --chopped
1/3 c olive oil 3/4 c Onions -- diced
1 c celery -- diced
1/4 ts garlic -- minced
1 c carrots -- julienned
1 1/2 c canned tomatoes, drained -- diced
1 qt chicken broth
1/2 ts black pepper
1/8 ts ground rosemary
2 tb fresh parsley -- chopped
1/2 c miniature 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 ingredients 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.