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.
| Level: | Easy |
| Total: | 10 min |
| Prep: | 4 min |
| Cook: | 6 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
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.
Nutrition Facts
| Calories | 530 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 10 milligrams |
| Sodium | 810 milligrams |
| Carbohydrates | 63 grams |
| Dietary Fiber | 9 grams |
| Protein | 28 grams |
| Sugar | 4 grams |
Reviews
This has a nice flavor and is indeed very easy. However, the soup is very thin. That’s cool if that’s what you like, but I personally think it would be better with less broth or more beans.
After reading the reviews I added garlic and decided to sauté the spices and herbs before throwing in the broth and beans. I used a hand blender. The soup was a hit! I also added an extra can of beans to thicken the soup.
After reading the comments about thin broth, I allowed the beans to simmer for an extra 10 minutes after using an immersion blender. Sautéing the fresh herbs with the onions and garlic before adding the broth gave it amazing flavor.
Delicious! Sauvignon Blanc paired well with the rosemary and thyme. Used vegetable broth to keep it vegetarian.
Was a little thin and was only about 3 servings but otherwise was yummy and so easy!
This recipe needs a LOT of tweaking! We had to alter the bean to broth ratio but it bounces between too thick or too thin. We added a lot of extra spice and seasoning to get it more flavorful. The sourdough with mozzarella is yum, sure, but it can’t carry a bland soup. You gotta spice it up!!
This is such a great/quick soup! I did a few things differently, as I had not read this recipe.
I had three types of beans in freezer left over from chili, Saved 1/3 cup mixture whole, remainder were blended with same herbs plus a small piece of bay leaf and two shakes of allepo chili flakes. Used homemade stock. put the soup together as written here.
For the bread/toast, I used leftover squaw, lightly toasted. Then a light brush of evoo and the cheese, toasted lightly. I chopped the tomatoes small and drained, over a bowl, mixed in a little dry Italian w/lemon seasoning. Sprinkled over hot cheese, broiled until brown/bubbly!
Most started by dipping the toast, before long they tearing it into the bowl and asking for a top up!
I lived in snow coutry, was very active with my children, so anything quick that I could cover and leave for Dad was a favorite!!
Thin. Bland. Disappointing.
Really easy and delicious! We added some cooked, chopped bacon at serving. It’s definitely a keeper.
Delicious and easy!