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, canned

  4 cup or 1.05kg

• 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. Set an oven rack about 4 inches from the broiler and preheat the broiler. Line a rimmed baking sheet with foil for easy cleanup.
2. In a medium saucepan, combine the wine, rosemary, thyme, and about three-quarters of the vegetable broth. Bring to a boil over high heat, then reduce to a gentle simmer.
3. In a blender, add the beans, shallot, garlic, olive oil, butter, the remaining broth, and about one-quarter of the simmering broth from the pot. Blend until completely smooth and emulsified, about 2 minutes.
4. Arrange the bread on the prepared baking sheet and top evenly with the mozzarella. Broil until the cheese is melted, browned, and bubbling, 1 to 2 minutes. Remove from the oven.
5. Spoon the chopped tomato evenly over the cheese toasts and sprinkle with the Parmesan.
6. Fish out and discard the herb sprigs from the simmering broth. Whisk the bean puree into the pot and return to a gentle boil; season with a pinch of salt and a few grinds of black pepper.
7. Ladle the soup into bowls, garnish with a few rosemary or thyme leaves and more black pepper if desired, and serve with the tomato–cheese toasts.