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