Recipe for cooking minestrone with Castillo de Canena oil and oak smoke.


  • Celery
  • Leek
  • Carrot
  • Vegetable broth
  • Fennel
  • Tomato canned and fresh
  • Shallot
  • Parsley fresh
  • Parmesan cheese
  • Castillo de Canena oak-smoked olive oil


  • Cut all the vegetables to the same size.
  • Boil in the vegetable stock until soft.
  • Add a drizzle of oil to the Castillo de Canena oak smoke (which replaces the bacon).
  • Finish with a layer of freshly grated Parmesan cheese.