Shelly's Recipe

PASTA ROMA SOUP

Category: Soups

2 (16 oz) cans garbanzo beans, drained
6 slices bacon, cooked and chopped
1/3 cup olive oil
3/4 cup onions, diced
1 cup celery, diced
1/4 tsp garlic, minced
1 carrot, julienned
1 1/2 cups canned tomatoes, drained and diced
1 quart chicken broth
1/2 tsp pepper
1/8 tsp ground rosemary
2 tbsp chopped parsley
1/2 cup miniature pasta

Add beans to food processor and pulse until beans are well mashed. Scrap down sides as necessary. Reserve. Heat oil in a Dutch oven. Add vegetables and garlic and saute for 5 minutes on medium heat. Add remaining ingredients except pasta and boil. Reduce heat and simmer and cook stirring occasionally for up to 20 minutes. Keep warm. Add pasta to soup and continue to simmer until pasta is tender. Serve