"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

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.

Kristin Smith
Added: Monday, October 19, 2009


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

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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