Hazırlanışı
1Heat 14 g olive oil in a large pot over low heat. Add finely minced 200 g onion, 150 g carrot, and 150 g celery; cook until soft and translucent, about 8 minutes.
2Stir in 5 g minced garlic and 8 g fresh rosemary; cook 1 minute until fragrant.
3Add 404 g chicken broth, 500 g water, 1 g tomato sauce, and 1 g canned cannellini beans; bring to a simmer.