Fagioli-on-Toast

Ingredients

* 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

Preparation

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

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. 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, if the kids will let you.

Tip: