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In a large saucepan, combine Fustini’s Garlic olive oil, red onions and green onions and begin to sweat. Once vegetables are soft, add garlic and bruschetta sauce. Cook for about 2 minutes then deglaze the pan with Fustini’s Lemon balsamic vinegar. Cook down for about a minute.
Add canned tomatoes and chicken stock and cook for about 15 minutes. Blend soup with an immersion blender and adjust seasoning with salt and pepper. If soup is still too acid, adjust with sugar to balance.
In a sauté pan, combine Gremolata olive oil and onions and begin to sweat until translucent. Add asparagus and begin to cook until al dente. Serve immediately over top a nice portion of the soup and enjoy.
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