| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Beef, Pasta, Pulses and, Soups | 4 | Servings |
INGREDIENTS
| -WALDINE VAN GEFFEN VGHC42A—– | ||
| 2 | cn | Garbanzo beans; drained — |
| 16 | Oz | |
| 6 | sl | Bacon; cooked and drained — |
| Chopped | ||
| 1/3 | c | Olive oil |
| 3/4 | c | Onions — diced |
| 1 | c | Celery — diced |
| 1/4 | ts | Garlic — minced |
| 1 | c | Carrots — julienned |
| 1 1/2 | c | Canned tomatoes, drained — |
| Diced | ||
| 1 | qt | Chicken broth |
| 1/2 | ts | Black pepper |
| 1/8 | ts | Ground rosemary |
| 2 | tb | Fresh parsley — chopped |
| 1/2 | c | Minature pasta dry bowties |
| Cooked |
INSTRUCTIONS
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 : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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