La Magnanerie’s Rosetta Olive Oil, Tuscan at heart and generous on the palate, 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
Ingredients
- An onion, chopped
- A carrot, chopped
- A celery stalk, chopped
- 2 tbsp Rosetta Olive Oil (La Magnanerie), plus a generous raw drizzle to serve
- Two 15 oz (400 g) cans of white beans, drained
- 4 cups (1 L) stock
- A sprig of rosemary
- A handful of kale, chopped
Method
- 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.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
