10-Minute White Bean Soup with Toasted Cheese and Tomato

Name: 10-Minute White Bean Soup with Toasted Cheese and Tomato
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Yield: Serves 4
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; Salt and freshly ground black pepper; 4 slices crusty sourdough bread (each about 1-inch thick; 8 ounces total),; 3/4 cup grated light mozzarella cheese; 2 plum tomatoes, seeded and chopped (about 1 cup); 1/4 cup grated Parmesan

4.20 (17)

⏱ 6 mins 🍽 Serves 4 🏷 Main course

This recipe delivers a smooth and creamy white bean soup accompanied by a delicious toasted cheese and tomato sandwich. It is a simple yet flavourful main course that comes together remarkably fast, requiring only six minutes from start to finish. The soup gains its rich texture from blended beans and aromatics, while the toasts provide a crispy, cheesy contrast. It is an ideal choice for a speedy and comforting lunch or dinner.

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
Salt and freshly ground black pepper
4 slices crusty sourdough bread (each about 1-inch thick; 8 ounces total),
3/4 cup grated light mozzarella cheese
2 plum tomatoes, seeded and chopped (about 1 cup)
1/4 cup grated Parmesan

Method

Set your oven rack about 4 inches from the broiler and turn it on to preheat. Place the wine, rosemary, thyme and 2 cups of the broth into a medium saucepan with a lid. Bring to a boil over high heat, then reduce to a very low simmer.
Combine the beans, shallots, garlic, oil, butter, the remaining 1/2 cup of broth, 1/2 teaspoon salt, several grinds of pepper and 1/2 cup of the simmering broth in a blender. Blend for about 2 minutes until the mixture is perfectly smooth and emulsified.
While blending, arrange the bread slices on a baking sheet with a rim. Distribute the mozzarella cheese evenly over them. Place under the broiler for 1 to 2 minutes until the cheese is bubbling and browned, then take them out. Spoon the chopped tomatoes equally onto each toast and finish with a sprinkle of Parmesan.
Take the herb sprigs out of the simmering broth and keep them aside. Whisk the blended bean puree into the broth and bring it back to a gentle boil. Serve the soup in bowls, garnished with the reserved herbs and more black pepper. Enjoy with the cheese toasts on the side.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course

AuthorFood Network Kitchens