Tender cannellini beans, just-wilted fresh arugula leaves, and good white and red wines add flavor, color and depth to this Italian-style baked onion soup topped with crusty bread and freshly grated Parmesan cheese. Not only delicious and a nice impression on your guests, this "minestra di cipolle e fagioli in crosta" is also very easy to make. It's also my entry for this month's onion-family themed No Croutons Required hosted by my wonderful friend Jacqueline.
If you have a rind left over from grating the Parmesan cheese, add it during the simmering stage of the soup. This or the rind of any other hard aged cheese lends a wonderful depth and base to the stock of any savory bean or vegetable soup, and they can be refrigerated or frozen for later use.
This recipe is loosely adapted from Marlena de Blasi's A Taste of Southern Italy — a unique and attractive collection of authentic dishes that are unfortunately almost uniformly non-vegetarian. But there's nothing wrong with a vegetarian using a little imagination to transform a salt-pork soup like de Blasi's original into a meatless delight.
|Italian Onion and Bean Soup with Parmesan Toast|
(Minestra di Cipolle e Fagioli in Crosta)
|Recipe by Lisa Turner|
Adapted from A Taste of Southern Italy: Delicious Recipes and a Dash of Culture
Published on April 19, 2010
Attractive and elegant soup of tender cannellini beans, caramelized sweet onions and just-wilted arugula leaves simmered with wine and served with broiled crusty bread and fresh grated Parmesan cheese
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