Finizio Tomato Bean Soup

- 15 oz. can cannellini beans
- 1 clove garlic, diced
- 2 Tbsp olive oil
- 1 jar La Famiglia DelGrosso Chef John’s Tomato Basil Masterpiece
- 1 tsp onion powder
- 6 Tbsp grated Parmesan cheese, divided
- 1 cup water
- 1 tsp salt
- 1/2 tsp pepper
- 4-5 fresh basil leaves, chopped

1. Drain and rinse the cannellini beans. Set aside.
2. Sauté the garlic in olive oil on medium heat until golden.
3. In a blender combine tomato basil sauce, onion powder, 3 tablespoons grated cheese, water, salt, pepper, cannellini beans, and sautéed garlic and olive oil into a blender. Blend until you reach a creamy consistency.
4. Pour into a small pot and heat on medium-low.
5. Serve in soup bowls, top with remaining cheese, and garnish with fresh basil.

- Our friend Barbara Finizio from Florida shared this delicious, healthy, and easy-to-make soup recipe.
- As an alternative to pureeing the beans, keep them whole to change the texture of the soup.