Olive Garden Pasta Roma Soup


  • 2 (16 oz.) cans garbanzo beans, drained
  • 6 slices bacon, cooked, drained, and chopped
  • 1/3 cup olive oil
  • 3/4 cup diced onions
  • 1 cup diced celery
  • 1/4 tsp minced garlic
  • 1 cup julienned carrots
  • 1 1/2 cups drained diced canned tomatoes
  • 1 quart chicken broth
  • 1/2 tsp freshly-ground black pepper
  • 1/8 tsp ground rosemary
  • 2 Tbsp chopped fresh parsley
  • 1/2 cup miniature pasta dry bowties, cooked


Add beans 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 sauté for 5 minutes on medium heat.

Add remaining ingredients 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.

Makes 4

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