Baked Bean Soup

Ingredients

• 400 g dried white beans
• 1 Cavolo Nero (ca. 500 g)
• 4 onions
• 2 Garlic cloves
• 100 g bacon strips
• 1 tsp freshly chopped rosemary
• 6 tbsp Olive oil
• 400 ml Vegetable broth
• 250 g chunky tomatoes (canned)
• 300 g stale white bread
• Salt
• Pepper (freshly ground)
• fresh grated parmesan (for topping)
• basil (for garnish)

Instructions

1. 1.

   Soak the beans in water overnight. The next day simmer them for about 1 hour in the soaking water. Wash, trim and cut the cabbage into bite‑sized pieces. Peel and finely dice two onions and the garlic. Together in a oven‑proof pot with rosemary and bacon, gently sauté in 3 tbsp olive oil. Add the cabbage, salt and pepper. Puree three quarters of the beans in the cooking water. Set aside the remaining beans. Add the pureed beans to the vegetables. Pour in about 400 ml vegetable broth, add the tomatoes and cook for about 45 minutes over gentle heat.

2. 2.

   Preheat the oven to 220°C (425°F) fan‑forced.

3. 3.

   Five minutes before the end of cooking, add the whole beans and sliced bread. Season with salt and pepper. Peel the remaining onions, cut into rings and scatter on top of the soup. Sprinkle with Parmesan and drizzle with the remaining oil. Bake in the oven for about 10 minutes until golden brown. Serve garnished with basil.