10-Minute White Bean Soup with Toasted Cheese and Tomato

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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