CopyCat Olive Garden's Recipes
Olive Garden's Pasta Roma Soup Recipe
Ingredients:
1/2 cup uncooked miniature pasta bow ties; cooked and drained
2 cans (approx. 15 ounces each) garbanzo beans, drained and rinsed
6 slices bacon, cooked, drained, chopped
1/4 cup olive oil
3/4 cup chopped onions
1 cup chopped celery
1 small clove garlic, minced
1 cup julienne-cut carrots
1 can (14.5 ounces) tomatoes, diced
4 cups chicken broth
1/2 teaspoon black pepper
1/8 teaspoon ground rosemary
2 tablespoons fresh minced parsley
Instructions:
In a food processor, pulse garbanzo beans until they are mashed. Set aside.
In a stockpot, heat oil and then add carrots, onions, celery and garlic.
Sauté for 5 minutes on medium heat.
Add remaining ingredients except pasta and bring to a boil.
Reduce heat to a simmer for 20 minutes, stirring occasionally.
Just before serving, add pasta. Serve when pasta is heated through.
Makes: 1 gallon.
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