A traditional Italian soup with a twist
•2 tablespoons Allegini and Hazan’s Premium EVOO
•2 stalks celery, chopped
•1 carrot, chopped
•1 small onion, chopped
•1 (14.5 ounce) can vegetable broth
•1 (15 ounce) can cannellini beans, with liquid
•1 jar San Marzano Arrabiatta Sauce
•1/2 cup Strozzapreti ai Broccoletti pasta
•1/2 cup grated Parmesan cheese
In a large saucepan over medium heat, sauté celery, onion and carrot in oil until carrot is soft. Stir in broth, San Marzano Arrabiatta Sauce, and simmer on low for 15 to 20 minutes.
Add Strozzapreti ai Broccoletti pasta and cook 10 – 12 minutes, until pasta is tender.
Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
Note: Get the most from your oil by using our Tabletop Infusion Oil Mister Spray Bottle.