2 oz Tantillo California Extra Virgin Olive Oil
1 large carrot, chopped
2 celery sticks, chopped
3 garlic cloves, chopped
1 24 oz jar Tantillo Marinara Sauce
2 qt chicken broth
1 15oz can red kidney beans, drained and rinsed
1⁄2 tsp red pepper flakes
1 cup gemelli pasta
Fresh black pepper
1 pinch dried oregano
Grated cheese to taste
Toasted 1" slices of italian bread
1
In a large soup pot, heat up Tantillo California Extra Virgin Olive Oil and add carrots, celery, and garlic.
2
Once garlic has softened, pour in Tantillo Marinara Sauce, chicken broth, and bring to a boil. When soup is at a rolling boil, pour in beans and red pepper flakes.
3
Keep cooking until for another 5 minutes and add in pasta. When pasta is al dente add pepper.
4
Place toasted bread in each bowl and pour soup on top. Serve with cheese if desired. Buon Appetito!
Ingredients
2 oz Tantillo California Extra Virgin Olive Oil
1 large carrot, chopped
2 celery sticks, chopped
3 garlic cloves, chopped
1 24 oz jar Tantillo Marinara Sauce
2 qt chicken broth
1 15oz can red kidney beans, drained and rinsed
1⁄2 tsp red pepper flakes
1 cup gemelli pasta
Fresh black pepper
1 pinch dried oregano
Grated cheese to taste
Toasted 1" slices of italian bread
