The resulting dish is brothy but thick; it can be thinned with stock for a more traditional soup.
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.
Recipe information
Total Time
10 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
1. Sprinkle the bread with 2 tablespoons of the oil. Toast the slices until crusty and golden.
Step 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.
Step 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.
Step 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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
9 Ways to Turn a Slice of Bread Into Dinner
Got bread? You're halfway to dinner. And no, we're not talking about sandwiches here.9 Toppings to Make Your Soup Pop
Croutons and crackers, get crumbled.The Ultimate Broth Comes From Something You Throw Away
*Brodo di Parmigiano*. Say it with me.
