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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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The resulting dish is brothy but thick; it can be thinned with stock for a more traditional soup. Ingredients:
4 thick slices country bread |
4 tablespoons olive oil |
2 garlic cloves, peeled and sliced |
a few fresh sage leaves |
1 28-ounce can diced tomatoes |
1 15-ounce can cannellini beans |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. 1. Sprinkle the bread with 2 tablespoons of the oil. Toast the slices until crusty and golden.
2. 2. Heat the remaining oil in a large skillet, then add the garlic and sage and stir until the garlic begins to brown, about 1 minute.
3. 3. Add the tomatoes, beans, salt, and pepper and stir to combine. Cook until the liquid is reduced and the soup is slightly thickened, a few more minutes.
4. 4. Serve, placing a slice of toast into each soup bowl or generously spooning the beans and broth right over the bread, if the kids will let you.
5. Tip: This is a great way to use up that two-day-old breador, if its an easier sell, try tossing the soup with pasta instead.
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