Ingredient List:
2 cans Garbanzo beans; drain -- 16oz
6 slices Bacon; cook, drain -- chop
1/3 cup Olive oil
3/4 cup Onions -- dice
1 cup Celery -- dice
1/4 teaspoon Garlic -- mince
1 cup Carrots -- julienne
1 1/2 cups Canned tomatoes; drain -- dice
1 quart Chicken broth
1/2 teaspoon Black pepper
1/8 teaspoon Ground rosemary
2 tablespoons Fresh parsley -- chop
1/2 cup Miniature pasta dry bowties -- cook

Servings:
4

Instructions:
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.