Description
Soupy Toasts is a comforting and hearty dish featuring toasted sourdough bread topped with a flavorful, thickened mixture of cannellini beans, diced tomatoes, and tender kale, all crowned with melty Gouda cheese. This satisfying recipe combines crispy toasted bread with a savory, vegetable-rich stew and bubbling, golden cheese, perfect for a cozy meal or an impressive lunchbox option.
Ingredients
Scale
Bread and Oil
- 1 large (20 to 24-ounce) loaf sourdough bread
- 6 tablespoons olive oil
Bean and Vegetable Mixture
- 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)
Topping
- 10 slices (about 8 ounces) Gouda cheese
Instructions
- Preheat and prepare bread: Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper. Cut the sourdough loaf into ten 1-inch-thick slices. Brush both sides of each slice generously with olive oil.
- Toast the bread: Lay the oiled slices in a single layer on the prepared baking sheet. Bake until the bottom side is golden brown, approximately 7 to 10 minutes. Flip each slice and bake for an additional 5 to 10 minutes until both sides are toasted and golden. Remove from oven and allow the toasts to cool slightly on the pan. Keep the oven on for later steps.
- Cook the bean and tomato stew: While the bread bakes, combine the drained cannellini beans, canned diced tomatoes with juice, 1 teaspoon kosher salt, and 3/4 teaspoon freshly ground black pepper in a 2-quart saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the mixture thickens, about 10 minutes.
- Incorporate beans and kale: Using the back of a spoon, crush about half of the beans against the side of the pot and stir them into the sauce to thicken it further. Stir in 1/4 cup of the reserved bean liquid followed by the kale ribbons. Return to a simmer and cook, stirring occasionally, until the liquid thickens and the kale is wilted and tender, about 5 to 10 minutes. Taste and adjust seasoning with salt and pepper if needed.
- Assemble the toasts: Spoon an even portion of the thickened bean and kale mixture over each toast slice, spreading it so it covers the surface.
- Add cheese and finish baking: Top each toast with a slice of Gouda cheese, covering as much of the topping as possible. Return the baking sheet to the oven and bake until the cheese melts but is not dripping, about 2 to 3 minutes.
- Broil the cheese: Set the oven to broil and place the baking sheet under the broiler for about 2 minutes, or until the cheese is bubbly and lightly browned. Watch carefully to avoid burning.
- Serve immediately: Remove from the oven and serve the Soupy Toasts hot for best flavor and texture.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover toasts in an oven or toaster oven for best texture; they are great for lunchboxes.
- You can substitute kale with other hearty greens like Swiss chard or spinach if preferred.
- For a spicier version, add a pinch of red pepper flakes to the bean mixture while simmering.
- Ensure the Gouda cheese is good quality for optimal melting and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Keywords: soupy toasts, toasted sourdough, gooey Gouda, cannellini beans, kale toast, vegetarian snack, easy baked toast
