Recipe for cooking minestrone with Castillo de Canena oil and oak smoke.
- Vegetable broth
- Tomato canned and fresh
- 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.