Buy all ingredients right below the recipe
Ingredients
- 500 g White Beans (canned)
- 300 g Onions
- 4 cloves Garlic
- 90 ml Extra Virgin Olive Oil
- 1 sprig Fresh Rosemary
- 2.5 tbsp White Wine Vinegar
- 3 tbsp Grated Parmesan
- 1.5 tsp Ground Black Pepper
- 2 tsp Salt
- 1 Tomato
- 4-6 slices Ciabatta
Preparation
- 1Peel and finely dice the onions and garlic. Place the white beans in a sieve, rinse, and drain.
- 2In a pot, heat 40 ml of olive oil over medium heat. Sauté the onions and garlic until translucent, stirring occasionally. Add the white wine vinegar and reduce almost completely. Add pepper and the rosemary sprig and sauté briefly.
- 3Pour in 650 ml of boiling water, add the beans, and season with salt. Let the soup simmer for about 8 minutes, stirring occasionally.
- 4Remove the pot from the heat, remove the rosemary sprig. Add the grated Parmesan and finely blend the soup with an immersion blender. Finally, stir in the remaining olive oil (50 ml).
- 5For the garlic bread, halve the tomato. Toast the ciabatta slices in a dry pan until golden brown on both sides. Rub the warm slices with a garlic clove, then vigorously rub the cut side of the tomato over them so that the pulp soaks into the bread.
- 6Serve the soup in deep plates, drizzle with a little olive oil, and serve with the warm garlic ciabatta.
