Olive Garden - Pasta Roma Soup

      2 (16-ounce) cans garbanzo beans, drained

• 6 slices bacon, cooked, drained, and chopped
• ¹/3 cup olive oil
• ³/4 cup onions, diced
• 1 cup celery, diced
• ¹/4 teaspoon garlic, minced
• 1 cup carrots, julienned
• 1 ¹/2 cups canned tomatoes, drained and diced
• 1 quart chicken broth
• ¹/2 teaspoon black pepper
• ¹/8 teaspoon ground rosemary
• 2 tablespoons fresh parsley, chopped
• ¹/2 cup miniature pasta dry bowties, cooked

Add garbanzo 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 bacon, tomatoes, chicken broth, pepper, and parsley 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.

St. Louis Bread Co. - Coffee Bread Pudding

St. Louis Bread Company -Coffee Bread Pudding

5 cups day-old bread
1/2 c espresso
1/3 c 1/2 & 1/2 cream
5 eggs
1/2 c sugar
1/4 tsp nutmeg
1-1/2 tsp vanilla extract
2/3 c raisins
1/3 c pecans
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preheat oven to 325. Butter a 2-qt baking dish. fill with crumbled or cubed bread.
Mix espresso and half& half; pour over bread. Let soak for 1 hour.

Mix eggs and sugar; add nutmeg and vanilla mix well. Pour over bread mixture.
Mix in Raisins and pecans (opt)
Dot the top with 2 tblsp of Butter

Bake 45-60 mins