Soupy Toasts Recipe (5 Ingredients)

The first time I served this dish, my son declared, “You put soup on toast.” Thus, “soupy toast” was christened. My son loves the many textures of this open-face sandwich the most: toasty, rich with oil, and crisp on the bottom, with a layer of chewy sourdough in the middle, and a creamy, soupy stewed bean and veggie topping on top. 

It’s a satisfying, easy, and affordable weeknight meal that we’re both happy to eat any time.

The Right Bread for Soupy Toasts

The delicious, oily crust on the bread is the dish’s true hero. Extra-thick sourdough slices work best here, so you’ll ideally need a large, unsliced loaf to slice yourself (unless your pre-sliced slices are thicker than usual). If you’re faced with a small loaf, you may need two to get the 10 slices of bread you’ll need. If you’re using a round, boule-style loaf, cut it crosswise into 1-inch slices, then cut each cross-section in half.

Easy Tweaks and Substitutions:

• I prefer cannellini beans in this recipe for their creamy texture and toothsome skin, but you can use a can of navy beans, great northern, or baby lima beans instead without adjustments.
• If you don’t care for kale, you can swap in other hearty greens like mustard greens or collards. For softer greens like spinach or arugula, stew the tomatoes and beans for 15 minutes instead of 10, then add the tender greens and bean water and cook for a further 5 minutes.
• I love Gouda here for its nutty tang and beautiful browning, but use your family’s favorite melty cheese to make this more accessible. Havarti is fantastic. Swiss, muenster, or provolone will all work, too.
• This dish is perfect for a glow-up from your favorite herbs and/or spices. Oregano, basil, parsley, dill, garlic, or onion powder are all excellent. A 1/2 teaspoon of your favorite(s) stirred into the bean mixture will help these toasts shine.

How to Make My Soupy Toasts

For 10 toasts, or about 5 servings, you’ll need:

• 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

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

Cut the bread into ten 1-inch-thick slices. Brush the olive oil evenly and generously over both sides of each slice and lay the slices in a single layer on baking sheet. 

Bake the bread until golden brown on one side, 7 to 10 minutes. Flip the slices and continue to cook until golden brown on the second side, 5 to 10 more minutes. Remove from the oven and leave the toasts on the pan to cool. (Don’t turn off the oven.)

While the toast bakes, in a 2-quart saucepan, combine the drained beans, tomatoes and their juice, salt, and pepper. Bring to a simmer over medium heat, then cook, stirring occasionally, until thickened, about 10 minutes. 

Using the back of a spoon, crush about half of the beans against the side of the pot and stir to incorporate. Stir in 1/4 cup of the reserved bean liquid and kale. Return to a simmer, then cook, stirring occasionally, until the liquid has thickened and the greens are wilted and reduced in size, 5 to 10 minutes. Taste and season with salt and pepper as needed.

Portion the stewed bean mixture evenly over each piece of toast. Top with a slice of Gouda, covering as much of the mixture as possible. Return to the oven and bake until the cheese is melty but not dripping, 2 to 3 minutes. Set the oven to broil and broil until the cheese is browned and bubbling, about 2 minutes. Serve immediately.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftover toasts are fantastic for lunchboxes and reheat well.

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