3 cups gf chicken stock 1 large roasted onion, chopped One 15 ounce can cannellini beans or other white bean 2 teaspoons salt 2 teaspoons red wine vinegar 1/2 cup chopped fresh basil 1/4 cup parmesan cheese, grated
To roast onion: Heat oven to 500 degrees F. Place whole, unskinned onion on baking sheet. Rub onion all over with olive oil. Roast for 45 minutes, turning halfway through cooking time. Cool and peel off skin.
In a blender combine 1 cup stock and onion; blending until smooth.
Transfer mixture to a saucepan and add remaining stock, beans, salt and vinegar. Bring to a boil and reduce heat to a simmer. Add 1/2 of the basil and cheese.
Spoon into serving bowls and sprinkle each with remaining basil. Serve immediately.