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.

Baked potato soup

Ingredients

• 3 bacon strips, diced
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 3 cups chicken broth
• 2 large baked potatoes, peeled and cubed
• 1 cup half-and-half cream
• 1/2 teaspoon hot pepper sauce
• Shredded Cheddar cheese
• Minced fresh parsley

Directions

1. In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.