10-Minute White Bean Soup with Toasted Cheese and Tomato

• 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.
2. Bring the wine, rosemary, thyme and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat.
3. Reduce to a bare simmer.
4. 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.
5. Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella.
6. Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven.
7. Divide the tomatoes evenly among the toasts, and top with the Parmesan.
8. Remove the herb sprigs from the simmering broth; set aside.
9. Whisk the bean puree into the broth, and return it to a gentle boil.
10. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper.
11. Serve with the cheese toasts.

white wine, rosemary, thyme, chicken, white beans, shallot, garlic, olive oil, unsalted butter, kosher salt, crusty, mozzarella cheese, tomatoes, parmesan

Taken from www.foodnetwork.com/recipes/food-network-kitchens/10-minute-white-bean-soup-with-toasted-cheese-and-tomato.html (may not work)