10-Minute White Bean Soup With Toasted Cheese And Tomato
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
40
Spice
58
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
White Wine (dry)2 sprigs
Thyme (fresh)2.5 cups
Chicken (low-sodium)1 tbsp
Olive Oil1 tbsp
Unsalted Butter1 cup
Grated ParmesanDirections:
1
Position a rack about 4 inches from the broiler heat source, and preheat
2
Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat
3
Reduce to a bare simmer
4
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
5
Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella
6
Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven
7
Divide the tomatoes evenly among the toasts, and top with the Parmesan
8
Remove the herb sprigs from the simmering broth; set aside
9
Whisk the bean puree into the broth, and return it to a gentle boil
10
Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper
11
Serve with the cheese toasts