![](\"https:\/\/www.simplyrecipes.com\/thmb\/qj_ZkYEx0R233xfjDxxP--TXyzM=\/6000x4000\/Simply-Recipes-5-Ingredient-Toasts-2-e2a99eadb8fd4f3c83ffb3d057ef88a0.jpg\")
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The first time I served this dish, my son declared, \u201cYou put soup on toast.\u201d Thus, \u201csoupy toast\u201d 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.\u00a0\n<\/p>\n
It\u2019s a satisfying, easy, and affordable weeknight meal that we\u2019re both happy to eat any time.\n<\/p>\n
<\/p>\n The delicious, oily crust on the bread is the dish\u2019s true hero. Extra-thick sourdough slices work best here, so you\u2019ll ideally need a large, unsliced loaf to slice yourself (unless your pre-sliced slices are thicker than usual). If you\u2019re faced with a small loaf, you may need two to get the 10 slices of bread you\u2019ll need. If you\u2019re using a round, boule-style loaf, cut it crosswise into 1-inch slices, then cut each cross-section in half.\n<\/p>\n Simply Recipes \/ Mark Beahm<\/p>\n <\/span> <\/p>\n Simply Recipes \/ Mark Beahm<\/p>\n <\/span> <\/p>\n For 10 toasts, or about 5 servings, you\u2019ll need:<\/p>\n Preheat the oven to 400\u00b0F. Line a large baking sheet with parchment paper.\n<\/p>\n 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.\u00a0\n<\/p>\n 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.)\n<\/p>\n 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.\u00a0\n<\/p>\n 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.\n<\/p>\n 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.\n<\/p>\n Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftover toasts are fantastic for lunchboxes and reheat well.\n<\/p>\n <\/p>\n #Soupy #Toasts #Recipe #Ingredients<\/p>\n","protected":false},"excerpt":{"rendered":" The first time I served this dish, my son declared, \u201cYou put soup on toast.\u201d Thus, \u201csoupy toast\u201d 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 […]<\/p>\n","protected":false},"author":1,"featured_media":1159,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[167,60,876,802],"class_list":["post-1158","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-ingredients","tag-recipe","tag-soupy","tag-toasts"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1158"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1158\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/1159"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} The Right Bread for Soupy Toasts <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n Easy Tweaks and Substitutions: <\/span> <\/h2>\n
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\n<\/figcaption><\/figure>\n How to Make My Soupy Toasts <\/span> <\/h2>\n
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More Kid Classics <\/span> <\/h2>\n<\/div>\n