Fagioli-on-Toast

From the kitchen of Carly

Crispy garlic and sage toast gets buried under a quick-cooked tangle of cannellini beans and tomatoes. This is rustic Italian comfort food at its simplest: olive oil, a few pantry staples, and bread doing what bread does best. Soak it up.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 thick slices country bread
  • 14 tablespoons olive oil
  • 12 garlic cloves, peeled and sliced
  • 1A few fresh sage leaves
  • 11 28-ounce can diced tomatoes
  • 11 15-ounce can cannellini beans
  • 11/2 teaspoon salt
  • 11/4 teaspoon freshly ground black pepper

Instructions

  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.