Olive Garden Pasta Roma Soup

1. Directions:

2. Add beans 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 ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 25 minutes. Keep warm. Add pasta to finished soup and serve immediately.

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Nutrient	Quantity
Total fats	149.0681 g
Protein	209.9052 g
Carbohydrates	613.4344 g
Energy	4517.4827 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5936 g
Water	650.4626 g
Aspartic acid	24.5669 g
Calcium, Ca	685.1416 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0967 g
Lutein + zeaxanthin	1046.279 g
Fiber, total dietary	121.4552 g
Fatty acids, total saturated 22:0	0.0929 g
Carotene, beta	12563.4775 g
Niacin	22.3317 mg
Hydroxyproline	0.3052 g
Vitamin A, RAE	1242.4157 g
Arginine	19.072 g
Riboflavin	2.3278 mg
Tocopherol, beta	0.092 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1038 g
Fatty acids, total saturated 20:1	0.3838 g
Glutamic acid	37.3456 g
Sodium, Na	1498.6099 mg
Fatty acids, total saturated 16:1 undifferentiated	1.6211 g
Total lipid (fat)	149.0681 g
Manganese, Mn	194.1785 mg
Fructose	2.6283 g
Proline	8.8516 g
Fatty acids, total saturated 16:0	17.3167 g
Fatty acids, total saturated 8:0	0.0012 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.9868 g
Sucrose	5.8642 g
Choline, total	1008.2594 mg
Sugars, total	120.4563 g
Serine	10.2762 g
Fatty acids, total saturated 10:0	0.0053 g
Fatty acids, total saturated 18:0	4.3674 g
Fatty acids, total saturated 20:4 undifferentiated	0.0739 g
Vitamin B-6	5.6366 mg
Selenium, Se	31.0494 g
Ash	33.3155 g
Fatty acids, total saturated 18:1 undifferentiated	72.343 g
Pantothenic acid	17.055 mg
Phenylalanine	10.9244 g
Copper, Cu	6.4514 mg
Betaine	2.5598 mg
Thiamin	4.8284 mg
Retinol	5.346 g
Methionine	2.9006 g
Iron, Fe	43.0425 mg
Carbohydrate, by difference	613.4344 g
Phosphorus, P	2718.8129 mg
Folate, total	5173.6295 g
Tocopherol, gamma	0.7473 mg
Lycopene	1.51 g
Alanine	9.4202 g
Cholesterol	52.002 mg
Valine	9.017 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	33.3372 g
Glycine	9.2035 g
Carotene, alpha	4661.298 g
Glucose (dextrose)	3.526 g
Fatty acids, total saturated 14:0	0.3562 g
Zinc, Zn	27.6067 mg
Isoleucine	9.0456 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	35.2054 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.1196 g
Leucine	14.9836 g
Tocotrienol, alpha	0.0953 mg
Vitamin A, IU	24847.9011 IU
Folate, DFE	5173.6295 g
Tryptophan	2.0299 g
Vitamin C, total ascorbic acid	129.3759 mg
Phytosterols	184.6565 mg
Galactose	0.4865 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.3375 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	1.8304 g
Tyrosine	5.3387 g
Vitamin B-12	0.5638 g
Vitamin K (phylloquinone)	325.8125 g
Fatty acids, total saturated	22.5519 g
Histidine	5.9234 g
Fatty acids, total monounsaturated	74.4682 g
Threonine	8.0131 g
Folate, food	5173.6295 g
Fatty acids, total polyunsaturated 17:0	0.0678 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	20.1635 mg
Magnesium, Mg	802.7463 mg
Lysine	14.2732 g
Potassium, K	8235.2324 mg
Cystine	2.8853 g
Fluoride, F	9.8493 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	0.25 teaspoon	1.043	0.2314	0.0035
Olive oil	0.33 cup	636.48	0	72
Carrot	1 cup	52.48	12.2624	0.3072
Onion	0.75 cup	48	11.208	0.12
Tomato	1.5 cups	62.1	13.77	0.54
Celery	1 cup	16.16	2.9997	0.1717
Rosemary	0 teaspoon	0.1146	0.0181	0.0051
Parsley	2 tablespoons	2.736	0.4811	0.06
Bacon	6 slices	266.328	0.6561	21.0292
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
chicken broth	1 quart	0	0	0
garbanzo bean	32 ounces	3429.1546	571.0722	54.7939
bow tie pasta	0.5 cup	0	0	0