White Bean Soup

Peel and finely chop the onion and garlic. Drain the beans.

In a saucepan over medium heat, warm 40 g of oil and sauté the onion and garlic, stirring frequently, until softened. Pour in the wine vinegar and let it completely evaporate. Add pepper and rosemary and mix. Pour in 650 ml of boiling water, add the beans, season with salt, and cook, stirring occasionally, for 8 minutes.

Remove from heat, add the cheese, mix, and blend with an immersion blender. Finally, stir in the remaining oil.