Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Pasta
Soups Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
2 cans Garbanzo beans; drained -- 16oz
6 slices bacon; cooked and drained -- chopped
1/3 cup olive oil
3/4 cup onions -- diced
1 cup celery -- diced
1/4 teaspoon garlic -- minced
1 cup carrots -- julienned
1 1/2 cups canned tomatoes, drained -- diced
1 quart chicken broth
1/2 teaspoon black pepper
1/8 teaspoon ground rosemary
2 tablespoons fresh parsley -- chopped
1/2 cup 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.