White Beans Provençal Style with Garlic Croutons and Mozzarella

Ingredients

• 500 g Dried white beans (soaked overnight)
• 1.5 L Water (for pressure cooking)
• 2 leaves Bay leaves (to flavor the beans)
• 2 tbsp Olive oil (for the sauce)
• 1 piece Onion (medium, finely chopped)
• 3 cloves Garlic cloves (crushed or minced)
• 400 g Canned tomato pulp (or crushed fresh tomatoes)
• 2 tbsp Tomato paste (to intensify the sauce)
• 1 tsp Salt (or sea salt)
• 0.5 tsp Ground black pepper (to taste)
• 2 tbsp Provençal herb mix (fresh parsley + Herbes de Provence)
• 1 pinch Red pepper flakes (optional, to taste)
• 1 piece Traditional baguette (cut into 1 cm slices)
• 150 g Mozzarella (sliced)

Instructions

1. Soak the beans

   Rinse the dried white beans, place them in a large bowl and cover with cold water. Let soak overnight (minimum 8 h).

   Time: PT10M

2. Pressure‑cook the beans

   Drain the soaked beans, place them in the pressure cooker, add 1.5 L cold water, 2 bay leaves and, if desired, a sprig of rosemary or thyme. Close the lid and cook over medium heat for 1 hour.

   Time: PT1H

3. Prepare the tomato sauce

   While the beans are cooking, chop the onion and garlic. Heat 2 tbsp olive oil in a saucepan, add the onion and garlic, and sauté for 5 minutes until translucent.

   Time: PT5M

   Temperature: medium

4. Reduce the sauce

   Add the tomato pulp, tomato paste, salt, pepper, red pepper flakes and herb mix. Simmer over medium heat for 20 minutes, stirring occasionally until the sauce thickens slightly.

   Time: PT20M

   Temperature: medium

5. Combine beans and sauce

   When the beans are tender, release the pressure, drain excess water if needed, then stir in the reduced sauce. Simmer for 5‑6 minutes so the flavors meld.

   Time: PT6M

   Temperature: medium

6. Prepare the croutons

   Slice the baguette into about 1 cm pieces. In a bowl, mix 2 tbsp olive oil, the remaining herb mix and a small amount of pressed garlic. Brush each slice with this mixture.

   Time: PT10M

7. Bake the croutons

   Preheat the oven to 190°C. Place the bread slices on the sheet, add a slice of mozzarella on each piece and bake for 15 minutes until the bread is golden and the cheese melted.

   Time: PT15M

   Temperature: 190°C

8. Plating and serving

   Divide the white bean soup into bowls, drizzle with a splash of olive oil and a few leaves of herb mix. Serve the garlic‑mozzarella croutons on the side or directly on top.

   Time: PT5M

Nutrition Facts

Calories

430

Protein

15 g

Carbohydrates

55 g

Fat

12 g

Fiber

12 g

Ingredient Substitutions

• Instead of Dried white beans: Cannellini beans, Red beans
• Instead of Bay leaves: Thyme
• Instead of Olive oil: Sunflower oil
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Canned tomato pulp: Fresh tomatoes
• Instead of Tomato paste: Tomato purée
• Instead of Provençal herb mix: Parsley only
• Instead of Red pepper flakes: Paprika
• Instead of Traditional baguette: Ciabatta bread
• Instead of Mozzarella: Goat cheese, Plant-based cheese

Equipment Needed

• Pressure cooker
• Saucepan or large pot
• Cutting board
• Chef’s knife
• Wooden spoon
• Mixing bowl
• Baking sheet
• Kitchen brush

Critical Steps — Do Not Skip

• Soak the beans
• Pressure‑cook the beans
• Reduce the sauce
• Bake the croutons

Chef Tips from the Video

• Use cannellini beans for a creamier texture.
• Add a touch of lemon zest at serving time for extra freshness.
• Sprinkle a little grated Parmesan over the croutons for an extra umami boost.

Troubleshooting

Storage

Refrigerator: Store the soup in an airtight container for up to 3 days in the fridge. Croutons keep for 2 days at room temperature in a bread box.

Freezer: The soup freezes for 2 months; thaw in the refrigerator before reheating. Croutons do not freeze well.

Room temperature: Croutons stay crunchy for up to 2 days in a dry container.

Make-Ahead Tips

• Tomato sauce can be prepared 2 days ahead and reheated before adding to the beans.
• Cooked beans keep in the fridge for 3 days, ready to be reheated.
• Croutons can be made the day before and reheated for 5 minutes in the oven to restore crunch.