Recipe by Little Bee
There is an Olive Garden right next to my office and I love to get this soup and some breadsticks to go for lunch! Now I can make it on the weekends when it is cold outside! This soup is easy to make satisfying and delicious. :You could leave out the bacon and chicken broth for non meat-eaters.
Top Review by rosslare
Hearty vegetable and garbanzo soup with plenty flavour. I upped the garlic to 4 cloves and rosemary to 2 teaspoons and used double strength chicken broth. Liked the pureed chickpeas in the soup. Added uncooked pasta figures in the soup during last minutes of cooking and added some more liquid to thin it down to desired thickness. One of the best soups!
- 32 ounces garbanzo beans, drained
- 6 slices cooked bacon, chopped
- 1⁄3 cup olive oil
- 3⁄4 cup onion, diced
- 1 cup celery, diced
- 1⁄4 teaspoon garlic, minced
- 1 cup carrot, julienned
- 1 1⁄2 cups canned tomatoes, drained and diced
- 1 quart chicken broth
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon rosemary, ground
- 2 tablespoons fresh parsley, chopped
- 1⁄2 cup minature bow tie pasta, cooked ale dente
Directions See How It's Made
- Add 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 remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 25 minutes. Keep warm. Add pasta to finished soup and serve immediately.