November 9, 2017

While visiting Italy a few years ago, we attended a olive oil festival in this super tiny town and it was one of the coolest things I have ever done. What was so normal and tradition for these small town  folk was something that I will never forget - the people come from all around and purchase their olive oil for the WHOLE year! The olives are grown and harvested right in their own region, and pressed on the spot at this festival. People were purchasing litres and litres of the most amazing olive oil we have ever tasted (and I fear I may never enjoy again). Served at the festival as well was this super simple white bean soup, and it blew our socks off almost as much as the oil. So I had to come home and try to recreate it, it definitely is not the same (maybe they put the fresh olive oil in it, I'm not sure!) but this recipe is simple and tasty to say the least. I threw in some paprika and kale just to beef it up a bit. I hope you enjoy it as well!





  • 1 tablespoon olive oil

  • 1 small white onion, finely diced

  • 2 cloves of garlic, minced

  • 1 stalk of celery, finely diced

  • 5 fresh basil leaves

  • 1 jar of white cannellini beans (dried and soaked overnight are the best)

  • 4 cup vegetable stock

  • 1/3 cup pasta (I use gluten free pasta)

  • 1-2 stalks kale (washed)

  • 1 teaspoon paprika

  • s+p to taste


  1. Heat olive oil in a stock pot over medium heat. Saute the onion, garlic, celery and basil leaves until cooked through. Approx 5 min.

  2. Add the stock, beans, pasta, kale, paprika, s+p and cook on low heat until pasta is soft.  Approx 15-20 min. 

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Hi There

Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

Check Out My Articles  on KHACHILIFE 


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