Olive Garden's Fresh Minestrone Soup

2-16 oz cans garbanzo beans

¾ C diced onion

1 C carrots cut into 1/8 X 1 ½ inch julienne pieces (baby carrots work real well)

¼ tsp minced garlic

1 ½ C canned diced tomatoes (drained)

4 C vegetable broth low sodium

½ tsp pepper

1/8 tsp ground rosemary

2 Tbs chopped fresh parsley (dried is ok)

½ C miniature pasta bow ties uncooked (cook separately if you want to freeze) I leave out many times

Instructions:

Place 1 can of beans in food processor til well mashed. I put other can in food processor and just roughly chop with bigger pieces

Saute onion, celery, carrots, and garlic 5 min on med heat

Add tomatoes, broth, pepper, rosemary, and parsley

Add garbanzo beans, bring to boil

Reduce heat and simmer and cook stirring occasionally for 20 mins.

Cook pasta and add to soup. Serve immediately. (Freezes well)