FAGIOLI SOUP w/CROSTINI

By BobD

Ingredients

• The resulting dish is brothy but thick; it can be thinned with stock for a more traditional soup.
• 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

Details

Servings 4

Preparation

Step 1

Sprinkle the bread with 2 tablespoons of the oil. Toast the slices until crusty and golden.

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.

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.

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