Copycat Recipes




Olive Garden's Pasta Roma Soup
Serving Size: 4

Ingredients:


Cooking Directions:
-------- ------------ --------------------------------
2 cans garbanzo beans - (16 oz ea) -- drained
6 slices bacon -- cooked, drained,
and chopped
1/3 cup olive oil
3/4 cup diced onions
1 cup diced celery
1/4 teaspoon minced garlic
1 cup julienned carrots
1 1/2 cups drained diced canned tomatoes
1 quart chicken broth
1/2 teaspoon freshly-ground black pepper
1/8 teaspoon ground rosemary
2 tablespoons chopped fresh parsley
1/2 cup miniature pasta dry bowties -- cooked

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
sauté 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 20 minutes.

Keep warm. Add pasta to finished soup and serve immediately.

This recipe yields 4 servings.




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