Recipe for cooking olive garden pasta roma soup

Soups for Salads :: Copy-Cat Soups

Olive Garden Pasta Roma Soup

Posted by dizzybreez at recipegoldmine.com May 4, 2001

Source: Olive Garden Restaurants

2 (16 oz.) cans garbanzo beans, drained
6 slices bacon, cooked, drained, and chopped
1/3 C. extra virgin olive oil
3/4 C. diced onions
1 C. diced celery
1/4 tsp. minced garlic
1 C. julienned carrots
1 1/2 C. drained diced canned tomatoes
1 qt. chicken broth
1/2 tsp. freshly-ground black pepper
1/8 tsp. ground rosemary
2 Tbsp. chopped fresh parsley
1/2 C. miniature pasta dry bowties, cooked

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 saut for 5 min. on med. heat.

Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 min. Keep warm. Add pasta to finished soup and serve immediately.

Makes approximately 4 servings.