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Ingredientes
- 2 can garbanzo beans - (16 ounce ea) liquid removed
- 6 slc bacon cooked, liquid removed, and minced
- 1/3 c. extra virgin olive oil
- 3/4 c. diced onions
- 1 c. diced celery
- 1/4 tsp chopped garlic
- 1 c. julienned carrots
- 1 1/2 c. liquid removed diced canned tomatoes
- 1 quart chicken broth
- 1/2 tsp freshly-grnd black pepper
- 1/8 tsp grnd rosemary
- 2 Tbsp. minced fresh parsley
- 1/2 c. miniature pasta dry bowties cooked
Direcciones
- Add in beans to food processor and process using on/off pulse till beans are well mashed. Scrape down sides as necessary. Reserve.
- Heat oil in a Dutch oven. Add in carrots, onions, celery and garlic and saute/fry for 5 min on medium heat. Add in remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 min.
- Keep hot. Add in pasta to finished soup and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 679g | |
| Recipe makes 4 servings | |
| Calories 596 | |
| Calories from Fat 189 | 32% |
| Total Fat 21.52g | 27% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1217mg | 51% |
| Potassium 1012mg | 29% |
| Total Carbs 83.61g | 22% |
| Dietary Fiber 14.4g | 48% |
| Sugars 5.85g | 4% |
| Protein 18.84g | 30% |
