Introduction

Soupy Toasts combine crusty sourdough bread with a hearty, flavorful stew of beans, tomatoes, and kale, topped with melted Gouda cheese. This comforting dish is perfect for a cozy lunch or dinner that’s easy to prepare and full of satisfying textures and flavors.

The image shows eight open-faced sandwiches on a baking sheet lined with parchment paper. Each sandwich has two layers: a dark brown toasted bread base and a thick layer of melted cheese on top, which is white with golden brown spots from baking. The cheese layer looks creamy and slightly bubbly, covering the entire surface of the bread. The sandwiches are arranged in two rows of four, evenly spaced on the sheet, which rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large (20 to 24-ounce) loaf sourdough bread
6 tablespoons olive oil
1 (15.5-ounce) can cannellini beans, drained, liquid reserved
1 (14.5-ounce) can petite diced tomatoes
1 teaspoon kosher salt, plus more for seasoning
3/4 teaspoon freshly ground black pepper, plus more for seasoning
1 bunch lacinato kale, stems removed and leaves cut crosswise into 1/2-inch-thick ribbons (about 4 cups)
10 slices (about 8 ounces) Gouda cheese

Instructions

Step 1: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Step 2: Cut the sourdough loaf into ten 1-inch-thick slices. Brush both sides of each slice generously with olive oil and arrange them in a single layer on the baking sheet.
Step 3: Bake the bread slices until golden brown on one side, about 7 to 10 minutes. Flip and bake the other side until golden brown, 5 to 10 more minutes. Remove from the oven and leave on the pan to cool. Keep the oven on.
Step 4: In a 2-quart saucepan, combine the drained cannellini beans, diced tomatoes with their juice, salt, and pepper. Bring to a simmer over medium heat and cook, stirring occasionally, until the mixture thickens, about 10 minutes.
Step 5: Using the back of a spoon, crush about half of the beans against the side of the pot and stir to combine. Stir in 1/4 cup of the reserved bean liquid and the kale ribbons.
Step 6: Return the mixture to a simmer and cook, stirring occasionally, until the liquid thickens and the kale wilts and reduces, 5 to 10 minutes. Adjust seasoning with salt and pepper as needed.
Step 7: Spoon the stewed bean mixture evenly over each toast slice. Top each with a slice of Gouda, covering as much mixture as possible.
Step 8: Return the toasts to the oven and bake until the cheese melts without dripping, about 2 to 3 minutes. Then switch the oven to broil and broil until the cheese is browned and bubbling, about 2 minutes. Serve immediately.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or red pepper flakes to the bean mixture while simmering.
Use kale stems for making vegetable stock instead of discarding them.
If Gouda isn’t available, try fontina or mozzarella for a similar melty texture.
For a vegan version, substitute Gouda with plant-based cheese and use olive oil or vegan butter for brushing toast.

Storage

Store any leftover toasts in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a low oven or toaster oven until the cheese is melty again. Leftovers make a great lunch option and reheat well without losing texture.

How to Serve

The image shows two rectangular pieces of toasted brown bread, each topped with a thick layer of melted cheese that is golden and bubbly. Under the cheese, there is a green leafy layer visible, likely spinach or kale, along with some white beans and possibly tomato bits mixed in. One piece has a bite taken out of it, with a portion held on a silver fork featuring a white handle placed on the white plate. The surface underneath the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, any sturdy, crusty bread like a rustic Italian loaf or a country white bread works well. Avoid very soft or thin bread slices to prevent sogginess.

Can I prepare the bean mixture in advance?

Absolutely. The stewed beans can be made a day ahead and stored in the refrigerator. Reheat gently on the stove before spooning over the toast and adding cheese.