10-Minute White Bean Soup with Toasted Cheese and Tomato Recipe

Name: 10-Minute White Bean Soup with Toasted Cheese and Tomato
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1/2 cup dry white wine; 2 sprigs fresh rosemary, each about 6 inches long; 2 sprigs fresh thyme; 2 1/2 cups low-sodium chicken or vegetable broth; Two 15-ounce cans of cannellini or other white beans, strained and rinsed; 1 small shallot, peeled, trimmed and halved; 1 small garlic clove, peeled, trimmed and halved; 1 tablespoon olive oil; 1 tablespoon unsalted butter; Kosher salt and freshly ground black pepper; 4 slices crusty sourdough bread (each about 1-inch thick; 8 ounces total),; 3/4 cup shredded part-skim mozzarella cheese; 2 plum tomatoes, seeded and chopped (about 1 cup); 1/4 cup grated Parmesan

Ingredients

1/2 cup dry white wine
2 sprigs fresh rosemary, each about 6 inches long
2 sprigs fresh thyme
2 1/2 cups low-sodium chicken or vegetable broth
Two 15-ounce cans of cannellini or other white beans, strained and rinsed
1 small shallot, peeled, trimmed and halved
1 small garlic clove, peeled, trimmed and halved
1 tablespoon olive oil
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
4 slices crusty sourdough bread (each about 1-inch thick; 8 ounces total),
3/4 cup shredded part-skim mozzarella cheese
2 plum tomatoes, seeded and chopped (about 1 cup)
1/4 cup grated Parmesan

	PREP TIME 4m	COOK TIME 6m	TOTAL TIME 10m
YIELD 4 servings

Instructions

Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
Puree the beans, shallots, garlic, oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a few grinds of pepper and 1/2 cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes.
Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella. Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven. Divide the tomatoes evenly among the toasts, and top with the Parmesan.
Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts.

Snacks Soups

A recipe from Food Network Kitchen

https://www.foodnetwork.com/recipes/food-network-kitchen/10-minute-white-bean-soup-with-toasted-cheese-and-tomato-3362867