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This will be a brothy, but thick dish. If you prefer a thinner, more traditional soup, you can thin it out by adding stock.


4 thick slices country bread
4 TBSP olive oil
2 garlic cloves, peeled and sliced
A few fresh sage leaves
1 28-oz can diced tomatoes
1 15-oz can cannellini beans
1/2 TSP salt
1/4 TSP ground black pepper


1) Sprinkle the bread with 2 TBSP of the oil. Toast the slices until crusty and golden.
2) Heat te 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.

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