Olive Garden Pasta Roma Soup Recipes

OLIVE GARDEN PASTA ROMA SOUP

Olive Garden Pasta Roma Soup image

There is an Olive Garden right next to my office and I love to get this soup and some breadsticks to go for lunch! Now I can make it on the weekends when it is cold outside! This soup is easy to make satisfying and delicious. :You could leave out the bacon and chicken broth for non meat-eaters.

Provided by Little Bee

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

32 ounces garbanzo beans, drained
6 slices cooked bacon, chopped
1/3 cup olive oil
3/4 cup onion, diced
1 cup celery, diced
1/4 teaspoon garlic, minced
1 cup carrot, julienned
1 1/2 cups canned tomatoes, drained and diced
1 quart chicken broth
1/2 teaspoon black pepper
1/8 teaspoon rosemary, ground
2 tablespoons fresh parsley, chopped
1/2 cup minature bow tie pasta, cooked ale dente

Steps:

Directions:.
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 saute for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 25 minutes. Keep warm. Add pasta to finished soup and serve immediately.

Nutrition Facts : Calories 597.2, Fat 27.5, SaturatedFat 4.9, Cholesterol 17.2, Sodium 1876.7, Carbohydrate 66.3, Fiber 13, Sugar 6.2, Protein 22.9

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