Tuscan Bean Soup au Gratin (Tuscany)

Soups

Ingredients

Dried white beans, soaked overnight - 2 1/2 cups

Olive oil - 2-3 tbsps

Garlic, finely chopped - 1 clove

Onion, finely chopped - 1

Carrot, finely chopped - 1

Celery, finely chopped - 1 stalk

Leeks, finely chopped - 2

Rosemary, finely chopped - 1 sprig

Hot chili pepper - small piece

Ham bone - 1

Salt and pepper

Garnish:

Olive oil - 3/4 cup

Garlic, crushed - 2 cloves

Thyme - pinch

Bread, toasted - 8 slices

Grated parmesan cheese - 3/4 cup

Onion, thinly sliced - 1

Drain the beans. Heat the olive oil in a large pan and gently saute the garlic, onion, carrot, celery, leeks, rosemary and the piece of chili until they begin to turn brown. Add the beans and ham bone. Cover with water, season with salt and pepper and simmer very gently for about 2 hours or until beans are tender. Remove the ham bone and rub half the beans through a fine sieve. Return the puree to the soup.

Heat 3/4 cup olive oil and saute the crushed garlic cloves and thyme until golden. Strain half the oil into the soup and discard the garlic. Stir the soup well.

Arrange the slices of toast at the bottom of a fireproof tureen, sprinkle with half the parmesan cheese and pour the soup over the top. Cover with the onion slices and add the rest of the oil and grated cheese. Cook in a moderate oven (375F) for about 30 minutes.

Serves 6-8