Olive Garden's Pasta Roma Soup

• 2 cans garbanzo beans - (16 oz ea) -- drained
• 6 slices bacon -- cooked, drained,and chopped
• 1/3 cup olive oil
• 3/4 cup diced onions
• 1 cup diced celery1
• /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 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 20 minutes. Keep warm. Add pasta to finished soup and serve immediately. This recipe yields 4 servings.