Cibo’s chef/owner Rosario Caputo serves this soup with a drizzle of house-made rosemary oil.
| 4 sticks | celery, chopped |
| 1 | onion, chopped |
| 3 T | olive oil |
| 1 branch | fresh rosemary, leaves taken off the woody stem and rough chopped |
| 2 | whole cloves |
| 750 g | dried white cannellini beans, soaked and cooked |
| 2 litres | vegetable stock |
| kosher salt and fresh ground black pepper |
Sweat the onions, celery, rosemary and cloves in oil until the onions are soft. Add beans and stock. Simmer for an hour. Blitz the soup with an immersion blender (or put in a blender or food processor) then strain. Return to the pot to reheat and taste for seasoning. Pour into a thermos. Serves 6-8