Total Time

　　10 minutes

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

　　

Ingredients

Makes 4 servings

　　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

　　

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.

　　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.