Cibo Bistro’s White Bean With Rosemary Soup

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