Easiest White Bean Soup

Ingredients

5 tablespoons extra-virgin olive oil, plus more for drizzling

½ small yellow onion, finely chopped

Kosher salt and freshly ground black pepper to taste

Pinch of dried red pepper flakes

2 garlic cloves, minced

4½ cups cooked cannellini beans, or 3 (15-ounce) cans, rinsed and drained

2½ to 3 cups vegetable stock, store-bought or homemade (page 232)

2 tablespoons sherry vinegar

4 thick-cut slices crusty bread,

such as ciabatta

4 tablespoons grated Parmesan cheese (about 1 ounce)

Directions

In a stockpot set over low heat, combine 3 tablespoons of the olive oil, the onion, salt, black pepper, and red pepper flakes. Sauté until the onion is golden and slightly caramelized, stirring often, for as long as you have patience, but a minimum of 5 to 7 minutes. (A lot of the depth in this soup will come from caramelizing the onion, so the longer, the better.) Add the garlic and cook until fragrant, about 2 minutes.

Add the beans and just enough stock to cover.

Increase the heat to medium-high and bring the mixture to an aggressive simmer until warmed through, about 3 minutes.

Remove the pot from the heat and, usinga slotted spoon, scoop out and set aside about 1 cup of the beans. Stir the vinegar into the pot, then puree the soup using a handheld immersion blender. Set back on the stove top over low heat to keep warm.

Preheat the broiler. Place the bread slices on a sheet pan and broil on the top rack of the oven just until toasted but not quite golden, about 1½ minutes. (Watch carefully so they don't burn.) Flip them over, brush with the remaining 2 tablespoons olive oil, sprinkle each with 1 tablespoon Parmesan, and broil until the cheese has melted, another 1½ minutes. Remove from the oven.

Serve the soup in large shallow bowls, placing one giant crouton in the middle of the soup along with a few reserved beans, the pesto, scallions, and chives, if using. Drizzle with more olive oil just before serving.