10-Minute Bean Soup with Cheese Toasts
Votes: 6
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 530, total fat 16 G., saturated fats 5 G., proteins 28 G., carbohydrates 63 G., fiber 9 G., cholesterol 10 mg, sodium 810 mg, sugar 4 G.
Calories 530, total fat 16 G., saturated fats 5 G., proteins 28 G., carbohydrates 63 G., fiber 9 G., cholesterol 10 mg, sodium 810 mg, sugar 4 G.
Homemade soup in 10 minutes is the dream of any home cook or busy person. If you have a couple of cans of beans and some chicken broth, consider it all done. Blend the beans with onion, garlic, oil, spices, and a little broth, then stir into the simmering broth infused with rosemary and thyme and a dash of dry white wine. This will infuse your soup with rich flavors and aromas. Serve it with hot toasted cheese and tomatoes, grilled in the oven without any additional oil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 x 425g cans white beans, rinsed
- 0.5 cups dry white wine
- 2 sprigs of fresh rosemary, 15 cm each
- 2 sprigs of fresh thyme
- 2.5 cups lightly salted chicken or vegetable broth
- 1 small shallot, peeled, trimmed and halved
- 1 small clove garlic, peeled, trimmed and halved
- 1 tbsp. l. olive oil
- 1 tbsp (15 g) butter
- 4 slices sourdough bread with crust (each about 2cm thick; 220g total)
- 3/4 cup shredded semi-skimmed mozzarella
- 2 plum tomatoes, seeded and chopped (about 1 cup)
- 1/4 tbsp. grated parmesan
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Recipes with similar ingredients: white beans, shallots, mozzarella cheese, Parmesan cheese, plum tomatoes, white wine, rosemary, thyme
Cooking the dish according to the recipe:
- Position the rack approximately 10 cm from the oven heating element and preheat the oven to grill mode.
- In a medium saucepan, combine the wine, rosemary, thyme, and 2 cups of chicken broth and bring to a boil over high heat. Then reduce the heat and simmer.
- In a blender, puree the beans, shallots, garlic, olive oil, butter, remaining 1/2 cup chicken broth, 1/2 teaspoon salt, a pinch of ground black pepper, and 1/2 cup boiling broth until smooth, about 2 minutes.
- Meanwhile, place the bread slices on a rimmed baking sheet and spread the mozzarella cheese evenly over them. Broil in the oven until the tops are golden brown and the cheese is bubbling, 1-2 minutes; remove from the oven. Spread the tomatoes evenly over the bread slices and top with Parmesan cheese.
- Remove the sprigs from the simmering broth. Stir the bean puree into the broth and bring to a boil again. Ladle the soup into bowls and garnish with the reserved herb sprigs and ground black pepper. Serve with cheese toasts.
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