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Ingredients
- 500 g White beans (canned)
- 1 Tomato
- 300 g Onions
- 5 cloves Garlic
- 110 ml Extra virgin olive oil
- 1 sprig Fresh rosemary
- 4-6 slices Ciabatta
- 2.5 tbsp White wine vinegar
- 3 tbsp Grated Parmesan
- 1.5 tsp Ground black pepper
- 2 tsp Fine table salt
Method
- 1Peel and finely chop the onions and garlic. Rinse the beans in a sieve and drain them.
- 2Heat 40 ml of olive oil in a pot over medium heat. Sauté the onions and garlic until translucent, stirring frequently. Add the white wine vinegar and let it reduce completely. Add pepper and rosemary and roast briefly.
- 3Pour in 650 ml of boiling water, add the beans, salt, and simmer for about 8 minutes, stirring occasionally.
- 4Remove the pot from the heat, remove the rosemary sprig. Stir in the grated Parmesan and finely blend the soup with an immersion blender. Finally, stir in the remaining olive oil (approx. 50 ml).
- 5Halve the tomatoes. Toast the ciabatta slices in a dry pan until golden brown on both sides. Rub the hot slices with a garlic clove, then vigorously rub the cut surface of the tomatoes onto them.
- 6Serve the soup in bowls, drizzle with a little olive oil, and serve with the prepared ciabatta.
