| 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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