Homemade soup in 10 minutes is the dream of any housewife and busy person. If you have a couple of canned and canned beans chicken stock, consider that the job is done. Grind in a blender beans with onions, garlic, butter, spices and a little broth, and then stir in the boiling broth infused with rosemary and thyme with the addition of dry white wine. This technique will help nourish your soup with rich flavors and aromas. Serve it with hot toast with cheese and tomatoes baked in the oven in grill mode without additional use of oil. the value of one serving: (4 total) Calories 530, total fat 16 g., saturated fats, proteins 28 g, carbohydrates 63 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 10 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 cans of 425 gr. canned white beans washed
- 0.5 tbsp. dry white wine
- 2 sprigs of fresh rosemary, 15 cm each
- 2 sprigs of fresh thyme
- 2.5 tbsp. lightly salted chicken or vegetable stock
- 1 small shallot, peeled, trimmed and cut in half
- 1 small clove of garlic, peeled, chopped and chopped in half
- 1 tbsp. l olive oil
- 1 tbsp. l (15 gr.) Butter
- 4 slices of sourdough bread with a crust (each approximately 2 cm .; only 220 gr.)
- 3/4 Art. grated semi-skimmed mozzarella
- 2 tomatoes Cream, peeled and chopped (about 1 Art.)
- 1/4 Art. grated parmesan
Recipes with similar ingredients: white beans, shallots, cheese mozzarella, parmesan cheese, plum tomatoes, white wine, rosemary, thyme
Recipe preparation:
- Install the grill about 10 cm from the heating element of the oven and heat it in grill mode.
- In a medium-sized saucepan, mix wine, rosemary, thyme and 2 Art. Bring the chicken stock to a boil over high heat. Then reduce heat and simmer at low boil.
- In a blender, grind beans, shallots, garlic, olive and butter, the remaining 0.5 tbsp. chicken broth, 0.5 tsp salt, a little ground black pepper and 0.5 tbsp. boiling broth until homogeneous consistency, within 2 minutes.
- Meanwhile, put the slices of bread on a baking sheet with the sides and evenly spread mozzarella on top. Roast in the oven. grill until the tops are browned and the cheese boils, 1-2 minutes; put out of the oven. Arrange the tomatoes evenly into slices bread and sprinkle with parmesan.
- Remove twigs from boiling broth. Stir the bean puree into broth and bring to a boil again. Pour the soup into bowls and garnish with laid branches of grass and ground black pepper. Serve the soup with cheese toast.
