Italian Onion and Bean Soup with Parmesan Toast

Tender cannellini beans, just-wilted fresh arugula leaves, and good white and red wines add flavour, colour 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 savoury bean or vegetable soup, and they can be refrigerated or frozen for later use.



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