White Bean Soup with Toasted Cheese and Tomato

Ingredients

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Rosemary

  Fresh

  2 tsp or 1g

• Thyme

  Fresh

  2 tsp or 2g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• White beans

  Mature seeds, cooked, boiled, without salt

  4 cup or 716g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  1 clove or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sourdough bread

  French or vienna

  4 slice, medium or 256g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

Directions

1. Position an oven rack about 4 inches from the broiler and preheat.
2. In a covered medium saucepan over high heat, bring the wine, rosemary, thyme, and three-quarters of the vegetable broth to a boil. Reduce to a simmer.
3. Puree the beans, shallots, garlic, olive oil, butter, remaining vegetable broth, a dash of salt, a few grinds of pepper, and a quarter of the simmering broth in a blender until smooth and emulsified, about 2 minutes.
4. Lay the bread slices on a rimmed baking sheet and top evenly with mozzarella. Broil until browned and bubbling, 1 to 2 minutes; remove from oven.
5. Divide the tomatoes evenly among the toasts and top with Parmesan.
6. Remove the herb sprigs from the simmering broth; set aside. Whisk the bean puree into the broth and return to a gentle boil.
7. Ladle the soup into bowls and garnish with reserved herb sprigs and black pepper. Serve with cheese toasts.