2 tbsp unsalted butter
2 large white onions, thinly sliced
2 garlic cloves, grated
1 generous pinch salt
1 generous pinch pepper
2 cans white cannellini beans, soaked overnight
2L vegetable broth
10 sprigs thyme
2 sprigs rosemary
2 bay leaves
4 slices whole grain bread
Extra Virgin Olive Oil
2 thick slices sourdough
1 cup parmesan cheese, grated
Melt butter in a large soup pot on medium heat. Add sliced onions and cook on a low heat for 20-25 minutes or until caramelised.
Add garlic, cannellini beans, rosemary, pepper, thyme, vegetable stock, salt and pepper and continue to cook for another 20 minutes.
Cut slices of sourdough to fit the top of each soup crock and drizzle with some extra virgin olive oil and toast lightly in a pan. You can gently rub a clove of garlic over the bread if you want to add more flavour.
Ladle soup into soup crocks leaving some room to top each serve with bread. Top the bread with the parmesan and carefully place soup crocks under the grill until the cheese has melted.
Serve with a garnish of rosemary.