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10-Minute White Bean Soup with Toasted Cheese and Tomato

10-Minute White Bean Soup with Toasted Cheese and Tomato
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.
Directions for: 10-Minute White Bean Soup with Toasted Cheese and Tomato

Ingredients

cup dry white wine

2 sprigs fresh rosemary, each about 6 inches long

2 sprigs fresh thyme

2 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 slices crusty sourdough bread (each about 1-inch thick; 8 oz total)

cup shredded part-skim mozzarella cheese

2 plum tomatoes, seeded and chopped (about 1 cup)

cup grated Parmesan

Directions

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.

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.

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.

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.

Tips and Substitutions

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.

Source and Credits

Courtesy of Food Network Kitchen

Copyright 2014 Television Food Network, G.P. All rights reserved.

See more: Beans, Cheese, Soup, Tomatoes


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