Italian Onion and Bean Soup with Parmesan Toast
INGREDIENTS
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1/2 cup cannellini (white kidney) beans
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4 cups vegetable stock
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1 bay leaf
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1 dried whole red chili
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2 tablespoons olive oil
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1 lb. Vidalia or sweet onions, peeled and thinly sliced
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6 cloves garlic, peeled and slightly crushed
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1/2 tablespoon sea salt
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3/4 teaspoon brown sugar
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2 1/2 cups reserved bean cooking liquid
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1 cup dry white wine
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1/2 cup red wine
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1 cup fresh arugula leaves, torn or shredded
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4 1/2-inch slices of crusty bread
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1 cup fresh grated Parmesan cheese
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olive oil for drizzling
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fresh ground black pepper
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