Buy all ingredients right below the recipe
Ingredients
- 500 g canned white beans
- 300 g red onion
- 4 cloves garlic
- 90 g olive oil
- 1 sprig fresh rosemary
- 2.5 tablespoons white wine vinegar
- 3 tablespoons grated Parmesan cheese
- 1.5 teaspoons ground black pepper
- 2 teaspoons salt
- 1 tomato
- 4-6 slices ciabatta
Steps
- 1Peel and finely chop the red onion and garlic. Drain and rinse the beans.
- 2In a pot, heat 40 g of olive oil over medium heat, then sauté the onion and garlic until translucent, stirring frequently. Pour in the white wine vinegar and let it evaporate completely. Add the pepper and rosemary, then mix. Pour in 650 ml of boiling water, add the beans, season with salt, and cook for 8 minutes, stirring occasionally.
- 3Remove from heat, remove the rosemary sprig, add the grated Parmesan, mix, then blend with an immersion blender until creamy. Finally, stir in the remaining olive oil.
- 4Cut the tomato in half. Toast the ciabatta slices on both sides in a dry pan, rub them with garlic, then thoroughly rub the cut side of the tomato over the bread. Serve alongside the soup, which can be drizzled with a little olive oil in the bowl.
