La Magnanerie’s Rosetta Olive Oil, Tuscan at heart and generous in the mouth, opens this soup by softening the vegetables and closes it with a raw drizzle over beans simmered with rosemary and half blended to velvet.
Serves 4 · 35 min
- Soften a chopped onion, carrot and celery stalk in 2 tbsp of Rosetta olive oil for 8 minutes.
- Add two 15 oz (400 g) cans of drained white beans, 4 cups (1 L) of stock and a sprig of rosemary, then simmer for 15 minutes.
- Blend half the soup, stir it back in and add a handful of chopped kale for 5 minutes.
- Serve with a generous raw drizzle of Rosetta.
The star of this recipe: Rosetta Olive Oil, by La Magnanerie.
