Olive Garden Pasta Roma Soup

This one came from the Olive Garden’s newsletter:

Category: SOUPS
Serves: 4

2 can Garbanzo beans – drain
– 16 oz.
6 sl Bacon – cook, drain; chop
1/3 Cup Olive oil
3/4 Cup Onions – dice
1 Cup Celery – dice
1/4 ts Garlic – mince
1 Cup Carrots – julienne
1 1/2 Cup Canned tomatoes – drain and
– dice
1 Quart Chicken broth
1/2 ts Black pepper
1/8 ts Ground rosemary
2 tb Fresh parsley – chopped
1/2 Cup 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 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.