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Olive Garden's Roma Soup Recipe

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This recipe for Olive Garden's Roma Soup, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Smith
Added: Monday, October 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (16 oz.) cans garbanzo beans- drained
6 slices bacon
1/2 c. oil
3/4 c. diced onion
1 c. diced celery
1 c. diced carrots
1/4 tsp. minced garlic
1 1/2 c. canned tomato diced- drained
4 c. chicken broth
1/2 tsp. pepper
1/8 tsp. dried rosemary
2 T. chopped parsley
1/2 c. mini bowtie pasta, uncooked

Directions:
Directions:
Cook bacon and drain with paper towels, chop and set aside. Cut beans in half and set aside. Heat oil, add onion, celery carrots and garlic. saute for 5 minutes over medium. Add tomatoes, chicken broth, pepper, rosemary, parsley, beans, and bacon. Bring to a boil. Reduce heat to simmer and cook for 20 min. Meanwhile cook pasta according to package. Drain and add to soup. Serve.

 

 

 

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