Bean soup

with onion rings

For 4 servings

300 g white beans

1 liter of chicken broth

2 onions

2 cloves of garlic

1 carrot

1 stalk of celery

1 leek

1 sprig of rosemary

1 small red chilli pepper

100 ml of olive oil

salt

pepper

40 g freshly grated parmesan

4 slices of white bread

Preparation time: approx. 40 minutes
plus soaking time: approx. 12 hours
plus cooking time: approx. 1 hour
plus baking time: approx. 20 minutes

Per serving approx. 407 kcal / 1704 kJ 25 g E, 12 g F, 24 g KH

1  Soak the beans in water overnight. The next day, drain, rinse and put in a saucepan with the chicken stock and 500 ml of water.

2  Peel and chop 1 onion and 1 clove of garlic. Clean, wash and cut the vegetables into cubes. Wash rosemary, shake dry and pluck from the stems. Clean, wash, core and finely chop the chilli pepper.

3 Heat   2 tablespoons of olive oil in a saucepan. Braise the onion, chopped garlic and vegetables. Then stir-fry the rosemary and chilli. Pour the beans with liquid and cook the soup covered for about 1 hour at medium temperature until the beans are soft.

4  Peel and press the second clove of garlic. Mix with the rest of the oil. Peel the second onion and cut into thin rings. Preheat the oven to 200 ° C.

5  Take half of the bean soup out of the pot, puree and put back in the pot. Mix in half of the garlic oil.

6  Portion the soup into ovenproof bowls. Scatter the parmesan on the bread slices, drizzle with the remaining garlic oil, cover with onion slices and bake in the oven for about 20 minutes.