Olive Garden Shrimp Scampi Sauce
INGREDIENTS:
-----waldine van geffen vghc 1 1/2 c Canned tomatoes; drain
2 cn Garbanzo beans; drain -- dice
-- 16 oz. 1 qt Chicken broth
6 sl Bacon; cook, drain; chop 1/2 ts Black pepper
1/3 c Olive oil 1/8 ts Ground rosemary
3/4 c Onions; dice 2 tb Fresh parsley; chop
1 c Celery; dice 1/2 c Miniature pasta dry bowties
1/4 ts Garlic; mince -- cook
1 c Carrots; julienne
-----waldine van geffen vghc 1 1/2 c Canned tomatoes; drain
2 cn Garbanzo beans; drain -- dice
-- 16 oz. 1 qt Chicken broth
6 sl Bacon; cook, drain; chop 1/2 ts Black pepper
1/3 c Olive oil 1/8 ts Ground rosemary
3/4 c Onions; dice 2 tb Fresh parsley; chop
1 c Celery; dice 1/2 c Miniature pasta dry bowties
1/4 ts Garlic; mince -- cook
1 c Carrots; julienne
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.