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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. --WALDINE VAN GEFFEN VGHC42A--

  3. 2 cans garbanzo beans; drained --

  4. 6 slices bacon; cooked and drained -- chopped

  5. 1/3 cup olive oil

  6. 3/4 cup onions -- diced

  7. 1 cup celery -- diced

  8. 1/4 teaspoon garlic -- minced

  9. 1 cup carrots -- julienned

  10. 1 1/2 cups canned tomatoes -- drained -- diced

  11. 1 quart chicken broth

  12. 1/2 teaspoon black pepper

  13. 1/8 teaspoon ground rosemary

  14. 2 tablespoons fresh parsley -- chopped

  15. 1/2 cup minature pasta dry bowties -- cooked

Instructions Jump to Ingredients ↑

  1. Add bean 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 ingredientss 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 and serve immediately.

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