• 4 Tbsp Garlic Infused EVOO
  • 1 Large Carrot finely Chopped
  • 2 Stalks Celery Finely Chopped
  • 1 Small Onion Finely Chopped
  • 1 Can Cannellini Beans
  • 1 ¼ Cup Small pasta
  • 1/3 Cup Fresh Basil
  • 1 Olive Oil of choice EVOO
  • Salt & Pepper to Taste
  • 3 Tbsp Halladay’s Garlic & Tomato Basil Dip Blend

To Serve:
Drizzle Basil EVOO over soup prior to serving.


  1. Heat the Garlic, heavy pot, and saute the onion, carrot, and celery until soft.
  2. Pour in the broth, beans, and chopped tomatoes. Cook for about 15 minutes.
  3. Remove a few scoops of the bean mixture to a blender or food processor, puree, then return to the pot.
  4. Add the pasta, chopped Basil and seasonings. Cook until the pasta is cooked al dente.