Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          garbanzo beans; drained -- 16oz
   6      slices        bacon; cooked and drained -- chopped
     1/3  cup           olive oil
     3/4  cup           onions -- diced
   1      cup           celery -- diced
     1/4  teaspoon      garlic -- minced
   1      cup           carrots -- julienned
   1 1/2  cups          canned tomatoes -- drained, diced
   1      quart         chicken broth
     1/2  teaspoon      black pepper
     1/8  teaspoon      ground rosemary
   2      tablespoons   fresh parsley -- chopped
     1/2  cup           minature pasta dry bowties -- cooked

Preparation:

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 sauté‚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. Source: The Olive Garden.