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.