Ingredients
- 3/4 cannellini (dried)
- 1,900 ml chicken stock
- 120 gr onion (diced)
- 110 gr country ham (diced)
- 30 ml olive oil
- 18 gr garlic (minced)
- 7 gr rosemary (fresh chopped)
- 1 gr pepper
- 1 slice carrot
- 1 slice celery stalk
processor fitted with the steel blade or in a blender. Serve hot. Serves 6 to 8. The soup can be made up to three days in advance and refrigerated, covered.
