Ingredients
- 4 cups cooked Organic Great Northern beans
- *My Grandmother always used dried Great Northern beans. Soak the beans overnight. The next day she would then cover the beans with water, throw in a whole stalk of celery and fresh rosemary (I used 3 – 2 inch sprigs), cover the pot with a lid, and cook until tender (about an hour). If the water evaporates, add more water. You can use some of the bean stock as your broth. If you want use canned beans.
- 1 cup chopped organic onion
- 1 cup diced organic celery
- 1 whole bulb of organic roasted garlic (You can roast this ahead of time.)
- 1/4 cup organic olive oil
- 3 cups of organic broth
- 3 cups diced fresh organic tomatoes
- Fresh organic Basil
- Fresh organic Rosemary
- 2 tablespoons organic lemon juice
- Gluten Free Organic Pasta (Jovial. Thrive Market, Vitacost, Amazon)
Directions
Sautée the onions and celery in 1/8 cup of olive oil.
Add 3 cups broth, Cooked Great Northern Beans, chopped tomato, and fresh rosemary. Simmer 20 minutes.
In the 1/8 cup olive oil add lemon juice. After removing the garlic from the bulb, mash it into the oil.
Add cooked pasta. (Leave the pasta on the el dente side) and the mashed garlic oil mixture to the soup.
Garnish with the fresh Basil.