Olive Garden Pasta Roma Soup

      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.


Yield: 4 Servings