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10-Minute White Bean Soup with Toasted Cheese and Tomato

PREP TIME
10 min
YIELDS
4 servings

Steeping chicken broth with sprigs of rosemary and thyme for just a few minutes adds great flavor to this creamy white bean soup. The sandwich is toasted under the broiler, not fried in butter, and served open-faced, topped with juicy chopped tomatoes.

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Ingredients

½
cup dry white wine
2
sprigs fresh rosemary, each about 6 inches long
2
sprigs fresh thyme
2 ½
cups low-sodium chicken or vegetable broth
2 15-oz
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
tbsp olive oil
1
tbsp unsalted butter
Kosher salt and freshly ground black pepper
4
slice crusty sourdough bread (each about 1-inch thick; 8 oz total)
¾
cup shredded part-skim mozzarella cheese
2
plum tomatoes, seeded and chopped (about 1 cup)
¼
cup grated Parmesan
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Directions

Notes

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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