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.

Incoming for the article: