Olive Garden Pasta Roma 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.