White Bean Soup With Toasted Cheese And Tomato

01Method

1. 1

   Set an oven rack about 4 inches below the broiler element and switch the broiler on. Combine the wine, rosemary, thyme and most of the chicken broth in a medium saucepan, cover, and bring to a boil over high heat, then reduce to a bare simmer.

2. 2

   Add the beans, shallot, garlic, olive oil, butter, remaining chicken broth, salt, pepper and a ladleful of the simmering herbed broth to a blender. Process until completely smooth and emulsified, about 2 minutes. Note: allow hot liquid to cool at least 5 minutes before blending, fill the blender no more than halfway, and leave a corner of the lid ajar covered with a towel to prevent pressure build-up.

3. 3

   While the broth simmers, arrange the bread slices on a rimmed baking sheet and distribute the mozzarella evenly over each slice. Broil until the cheese is melted, browned and bubbling, 1 to 2 minutes. Remove from the oven and scatter the chopped tomatoes over each toast, then finish with the Parmesan.

4. 4

   Fish the herb sprigs out of the simmering broth and set them aside. Whisk the bean purée into the broth and bring back to a gentle boil. Ladle into serving bowls, garnish with the reserved herb sprigs and a few grinds of black pepper, and serve alongside the cheese toasts.