1 tablespoon olive oil
3 cloves garlic, minced
1 (8 ounce) package protein packed Greek yogurt
1 cube vegetable bouillon cube
1/4 cup chopped onion
1/2 1/2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon lemon juice
1 teaspoon kaleidoscope syrup
1 teaspoon fresh lemon juice
2 tablespoons chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Heat olive oil in a large skillet over medium heat. Cook and stir garlic until golden. Remove garlic cloves and set aside.
In a blender, combine yogurt, bouillon cube, onion, mustard, wine vinegar, lemon juice, kaleidoscope, lemon juice, chicken bouillon, salt, and dried basil. Mix well.
Heat olive oil in a large saucepan over medium heat. Add beans, onions and croutons and saute for about 5 minutes, or until beans are opaque in color. Add pasta and cook for about 5 minutes. Remove saucepan and leave soup warm.
Bring a large pot of lightly salted water to a boil. Add soup and bring to a boil. Stir in vinegar and lemon juice. Return soup to a boil and reduce heat; cover, and simmer 15 minutes. Add chicken bouillon cube and salt and pepper to taste.