10-Minute White Bean Soup with Toasted Cheese and T

Name: 10-Minute White Bean Soup with Toasted Cheese and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

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.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, 10-Minute White Bean Soup with Toasted Cheese and Tomato falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

10-Minute White Bean Soup with Toasted Cheese and Tomato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions