White Bean Cream Soup with Parmesan and Toasted Ciabatta

Peel and finely chop the red onion and garlic. Drain and rinse the beans.

In 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.

Remove 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.