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Cassoulet Bean Soup with Guanciale and Capers

This was a winner. I only took notes so I don't have a proper recipe for you but I bet you can manage and maybe even make this better. Leftover cassoulet beans are terrific for soups. Many like to puree them and have a silky texture but I generally prefer a more rustic soup. I think I was the last person on earth to discover salt-packed capers. They are delicious and only a slight bother. You can rinse and soak a batch of them, then squeeze any liquid out and rest them in some good olive oil. They're a perfect ingredient. My notes say: 112 cups cooked Rancho Gordo Cassoulet (Tarbais) beans 1 oz guanciale 2 spoons of capers in oil 1 spoonful olive oil 1 clove garlic, chopped 1 cup bean broth 1 cup water 4 poached eggs Parsley for garnish I'd render the guanciale in the olive oil until cooked, then add the capers and garlic. Once the garlic is cooked, add the liquids and cook for a bit to make the base for a soup. Then add the beans and right before serving, the eggs. You can make the eggs well ahead. Just undercook them a smoodge and pour the hot bean soup over them. Edited to add: I made this again because I had all the ingredients on hand but this time I took a big rosemary sprig and I added it after the guanciale was cooked and removed it right before serving. It worked well!

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