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