Posted on: February 6th, 2019

Ingredients:

  • 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.

Directions:

  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.

Enjoy!

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