Serves 4

Ingredients

1 small baguette

1 medium Vidalia or sweet onion, finely chopped

2 medium carrots, finely chopped

2 celery stalks, finely chopped

3-4 cloves of garlic, finely chopped

A pinch of crushed red pepper flakes

2 cans of undrained Great Northern beans or Cannellini beans

1 large bay leaf

Several 4-inch spigs of fresh rosemary

1 quart of vegetable broth

1/3 cup Vegan Parmesan, plus more for sprinkling on bread

2- 3 Tablespoons of Extra Virgin Olive Oil

Preparation

Slice a small baguette into ½ thick pieces and rub with garlic. Then sprinkle with black pepper and vegan Parmesan. When soup is done, place bread slices in the oven and lightly toast. Set aside.

Saute’ onion, carrots and celery to soften vegetables in olive oil. Add garlic and saute’ about 1 minute or less until fragrant. Add crushed red pepper flakes.

After vegetables are softened, add 2 cans of Great Northern or Cannellini beans. Don’t drain. Then add 1 large bay leaf, several sprigs of fresh rosemary leaves, and a quart of vegetable broth to the pot.

Boil, cover and turn down heat to simmer for 20 minutes. Next, remove bay leaf and add salt as needed.

Blend about half of the soup lightly with an immersion blender. Add Parmesan to the pot.
Place toasted, sliced bread at the bottom of soup bowls and cover with soup.