White Bean Soup with Parmesan and Garlic Ciabatta

Preparation

• 1
  Peel and finely dice the onions and garlic. Place the white beans in a sieve, rinse, and drain.
• 2
  Heat 40 ml of olive oil in a pot 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.
• 3
  Pour in 650 ml of boiling water, add the beans, and season with salt. Let the soup simmer for about 8 minutes, stirring occasionally.
• 4
  Remove 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).
• 5
  For 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 surface of the tomato over them so that the pulp soaks into the bread.
• 6
  Serve the soup in deep plates, drizzle with a little olive oil, and serve with the warm garlic ciabatta.