Serving Size: 4
2 cans garbanzo beans - (16 oz ea) -- drained
6 slices bacon -- cooked, drained,
1/3 cup olive oil
3/4 cup diced onions
1 cup diced celery
1/4 teaspoon minced garlic
1 cup julienned carrots
1 1/2 cups drained diced canned tomatoes
1 quart chicken broth
1/2 teaspoon freshly-ground black pepper
1/8 teaspoon ground rosemary
2 tablespoons chopped fresh parsley
1/2 cup miniature pasta dry bowties -- cooked
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 saut 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 and serve immediately.
This recipe yields 4 servings.