Ingredients
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3 tbsp McEvoy Ranch Organic Olio Nuovo
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2 cans (15 oz each) cannellini beans, rinsed and drained
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4 cups vegetable stock
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1 medium onion, finely chopped
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2 garlic cloves, minced
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1 carrot, diced
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2 celery stalks, diced
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1 sprig fresh rosemary
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Salt and pepper, to taste
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Optional: Parmesan cheese and fresh parsley for garnish
Instructions
Heat 2 tbsp of Organic Olio Nuovo in a large pot over medium heat.
Add onion, garlic, carrot, and celery. Sauté until softened, about 5-7 minutes.
Stir in the beans, vegetable stock, and rosemary sprig. Bring to a gentle simmer.
Cook for 20-25 minutes, letting the flavors meld together.
Remove the rosemary sprig and blend half the soup until smooth, leaving some texture.
Season with salt and pepper to taste.
Drizzle with the remaining Olio Nuovo before serving. Garnish with Parmesan and parsley if desired.
Serve warm with crusty bread enjoy the rich depth of flavor that only Olio Nuovo can bring.
