Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Pasta
Pulses and Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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
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.
