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Friday, April 29, 2016

Olive Garden Pasta Roma Soup

How to make Olive Garden Pasta Roma Soup Recipe - This simple Italian pasta soup is full of beans and vegetables. Serve with garlic toast for dipping in the soup.


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.
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