Italian Bean Pot

Soak the beans in cold water overnight.

Drain the beans, put them in a saucepan, cover with enough water and cook on a low flame.

In the meantime, clean the carrots and cut into thin sticks. Peel the Staudensellrie (like rhubarb) and cut into small pieces. Peel and chop the onions and garlic. Rinse the parsley, pat dry, pluck the leaves from the stalks and cut into small pieces. Don't throw away the stems, we still use them.

Heat the olive oil in a large saucepan and let the onion sear briefly, then add the carrots and celery and let sear a little too. Deglaze with wine and hot vegetable stock. Season with a little salt & pepper, add the thyme and parsley stalks and simmer on a low heat for about 15 minutes.

Preheat the oven to a good 200 ° and cover a baking sheet with baking paper. Brush the chiabatta slices with a little olien oil and cover well with grated Parmesan, pluck a few thyme leaves and sprinkle over them. Place on the baking sheet and bake in the oven. (see that the bread slices are ready with the soup, it takes about 5 minutes to bake)

Drain the cooked beans over a sieve and let them drain a little. Then fish out the bay leaves as well as the thyme and parsley stalks and season again to taste. Stir in the parsley and add the beans to the broth and simmer for another 5 minutes.

Put the finished soup in a soup cup, sprinkle with a little chives and serve the cross-baked Chiabatta slices and now ..... enjoy your meal .....

Basic recipe for my "grainy vegetable broth"