4 Servings 10 min Cook
2 Cup Kidney Beans
1/2 Tsp Salt
2 Cloves, minced Garlic
2 Can (15 oz) Tomatoes
4 Tbsp Olive Oil
1/4 Tsp Pepper
1 Tbsp Sage
4 Slice (average weight of 1 slice) Bread
PREPARATION: Peel and slice garlic.
Sprinkle the bread with 2 tablespoons of the oil.
Toast the slices until crusty and golden.
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.
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.
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.