Hazırlanışı
1Heat 14g olive oil in a large pot over low heat. Add 200g diced cebolla, 150g zanahoria, and 150g apio; cook 8–10 minutes until soft and translucent.
2Stir in 5g minced ajo and 8g fresh romero picado; cook 1 minute until fragrant.
3Add 404g pollo broth, 500g water, 1g salsa de tomate, and 1g canned cannellini beans; bring to a simmer.