- 4
- 4 mins
- 10 mins
Ingredients
- 1/2 cup dry white wine
- 2 sprigs fresh rosemary, each about 6 inches long
- 2 sprigs fresh thyme
- 2 1/2 cups chicken stock
- 2 15-oz 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 TBS olive oil
- 1 TBS butter
- Kosher salt and freshly ground black pepper
- 4 slices crusty sourdough bread (each about 1-inch thick; 8 ounces total),
- 3 oz mozzarella cheese, shredded
- 1 oz Parmesan cheese, grated
Preparation
Step 1
1. Position a rack about 4 inches from the broiler heat source, and preheat oven to broil.
2. Bring the wine, rosemary, thyme and 2 cups of the chicken stock to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer.
3. 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 stock in a blender until completely smooth and emulsified, about 2 minutes.
4. 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. Top with the Parmesan cheese.
5. 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.
Makes 4 servings. Each serving of soup = 4 Weight Watchers points; each slice of bread = 5 Weight Watchers points.