White Bean Soup with Parmesan and Garlic Ciabatta

Peel and finely dice the onions and garlic. Place the white beans in a sieve, rinse, and drain.

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.

Pour in 650 ml of boiling water, add the beans, and season with salt. Let the soup simmer for about 8 minutes, stirring occasionally.