Olive Garden Pasta Roma Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-WALDINE VAN GEFFEN VGHC42A-----,
2 can: Garbanzo beans, drained --
16 ounce: ,
6 slice: Bacon, cooked and drained --
Chopped,
1/3 cup: Olive oil,
3/4 cup: Onions, diced
1 cup: Celery, diced
1/4 tsp: Garlic, minced
1 cup: Carrots, julienned
1 1/2 cup: Canned tomatoes, drained --
Diced,
1 quart: Chicken broth,
1/2 tsp: Black pepper,
1/8 tsp: Ground rosemary,
2 tbsp: Fresh parsley, chopped
1/2 cup: Minature pasta dry bowties,
Cooked,
Directions:
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.
Recipe By :
Source from luhu.jp
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.
Recipe By :
Source from luhu.jp