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.
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  • Level: Easy
  • Total: 10 min
  • Prep: 4 min
  • Cook: 6 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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.