Title: Olive Garden Pasta Roma Soup
Categories: Beef, Pasta, Pulses and, Soups
Yield: 4 Servings

-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

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 :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini