Side Pannel
Olive Garden Pasta Roma Soup
Olive Garden Pasta Roma Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, Soups, Pasta
Ingredients List
- -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.
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.
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