White bean soup with chestnut mushrooms and rosemary bruschetta

Name: white bean soup with chestnut mushrooms and rosemary bruschetta
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 toe garlic; 6 bunch onion; 4 el olive oil with truffle flavor; 1 little pot white beans in pot; 1 el liquid Italian herbal broth; 2 broken sprig of rosemary; 2 pre fried ciabatta with dried tomato; 1 tray Chestnut mushroom

Soup of white beans and chestnut mushrooms and bruchettas of dried tomato ciabatta and rosemary

Ingredients

Directions

Slice garlic finely. Clean the spring onions and cut into rings. Heat 1 tablespoon of olive oil in pan. Smear garlic and half of spring onion approx. 3 minutes. Add white beans with liquid, herb broth and 1/2 liter of water, bring to the boil.
Let it simmer for about 5 minutes. Puree with hand blender until smooth, lightly bound soup. Season with salt and pepper. Rs of 1 sprig of rosemary needles and chop finely. Cut ciabatta diagonally into 8 slices.
Heat soup again gently. Preheat the grill pan until it is piping hot. In the meantime, heat 1 tablespoon of olive oil in woks. Stir fry mushrooms with finely chopped rosemary and left over from spring on high heat, evaporate moisture.
Season with salt. Roast slices of ciabatta in grill pan on both sides nicely browned. Rub slices of toasted ciabatta on both sides with sprigs of rosemary. Drizzle with the rest of olive oil. Spoon white-bean soup into four deep plates.