Cook Time: 25 minutes
Ingredients:
- 1/2 cup uncooked miniature pasta bow ties
- 2 cans (approx. 15 ounces each) garbanzo beans, drained and rinsed
- 6 slices bacon, cooked, drained, chopped
- 1/4 cup olive oil
- 3/4 cup chopped onions
- 1 cup chopped celery
- 1 small clove garlic, minced
- 1 cup julienne-cut carrots
- 1 can (14.5 ounces) tomatoes, diced
- 4 cups chicken broth
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground rosemary
- 2 tablespoons fresh minced parsley
Preparation:
Cook bow tie pasta according to package directions. Drain and set aside.
Add garbanzo beans to food processor and pulse until beans
are well mashed. Scrape down sides of work bowl occasionally. Set aside. Heat oil in a
Dutch oven or stockpot. Add carrots, onions, celery and garlic and sauté 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 20
minutes. Keep
warm. Add pasta to finished soup, heat through, and serve immediately.
Serves 4.
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