Fagioli-on-Toast
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon salt
- 4 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 28-ounce can diced tomatoes
- Carbohydrate 44 g(15%)
- Fat 15 g(24%)
- Fiber 10 g(41%)
- Protein 13 g(25%)
- Saturated Fat 2 g(11%)
- Sodium 464 mg(19%)
- Calories 353
Preparation 1. Sprinkle the bread with 2 tablespoons of the oil. Toast the slices until crusty and golden. 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. 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. 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. Tip:This is a great way to use up that two-day-old bread—or, if it’s an easier sell, try tossing the soup with pasta instead.
Preparation 1. Sprinkle the bread with 2 tablespoons of the oil. Toast the slices until crusty and golden. 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. 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. 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. Tip:This is a great way to use up that two-day-old bread—or, if it’s an easier sell, try tossing the soup with pasta instead.
