Cooking Recipe Olive Garden Pasta Roma Soup
Recipe Ingredients
-WALDINE VAN GEFFEN
-VGHC42A-----
2 cn
Garbanzo beans; drained --
16
Oz
6 sl
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
Minature pasta dry bowties
Cooked
Directions
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.
Recipe By :