Olive Garden Pasta Roma Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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There is an Olive Garden right next to my office and I love to get this soup and some breadsticks to go for lunch! Now I can make it on the weekends when it is cold outside! This soup is easy to make satisfying and delicious. :You could leave out the bacon and chicken broth for non meat-eaters. 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 |
Directions:
1. Directions:.
2. 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.
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