Olive Garden Pasta Roma Soup
This simple Italian pasta soup is full of beans and vegetables. Serve with garlic toast for dipping in the soup.
INGREDIENTS | SERVES 6–8
- 2 (16-ounce) cans drained garbanzo beans
- 1/3 cup olive oil
- 1 cup julienned carrots
- ¾ cup diced onions
- 1 cup diced celery
- ¼ teaspoon minced garlic
- 6 slices cooked bacon
- 1½ cups canned drained chopped tomatoes
- 1 quart chicken broth
- ½ teaspoon black pepper
- 1/8 teaspoon ground rosemary
- 2 tablespoons chopped fresh parsley
- ½ cup cooked macaroni
Add the beans to a food processor and pulse on and off until the beans are mashed well.
Heat the oil in a large soup pot. Add the carrots, onions, celery, and garlic and sauté for 5 minutes on medium heat.
Add the remaining ingredients except pasta to the pot. Bring everything to a boil. Reduce heat to a simmer and cook for 20 minutes, stirring occasionally.
Add the pasta to the finished soup and serve immediately.