Ingredients
-
-
32 ounces garbanzo beans, drained
-
6 slices cooked bacon, chopped
-
1/3 cup olive oil
-
3/4 cup onion, diced
-
1 cup celery, diced
-
1 cup carrot, julienned
-
1 1/2 cups canned tomatoes, drained and diced
-
1 quart chicken broth
-
1/2 teaspoon black pepper
-
1/8 teaspoon rosemary, ground
-
2 tablespoons fresh parsley, chopped
-
1/4 teaspoon garlic, minced
Instructions
- Directions:
- 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 saute 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 25 minutes. Keep warm. Add pasta to finished soup and serve immediately.