UA Recipe Collection

Pasta Roma Soup


4 Servings
SourceChristine Minx (2001)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour


1 cn
garbanzo beans (16-oz can, drained)
1⁄4 c
olive oil
3⁄4 c
onions (diced)
1 c
celery (diced)
1 t
garlic (minced)
1 c
carrots (julienned)
1 1⁄2 c
canned tomatoes (drained and diced)
1 q
chicken broth
1⁄2 t
black pepper
1⁄8 t
dried rosemary
2 T
fresh parsley (chopped)
3⁄4 c
miniature pasta (elbows or similar size)


Put beans in food processor or blender; 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; sauté 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. While soup is simmering, cook pasta according to package directions. Add pasta to finished soup and serve immediately. Makes 4 to 6 servings. Variations: Add chopped cooked bacon and chopped zucchini when sautéing vegetables.