MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fagioli On Toast
 Categories: Bread, Beans, Tomatoes
      Yield: 4 Servings
 
      4 sl Country bread; thick
      4 tb Olive oil
      2 cl Garlic; peeled, sliced
           Fresh sage leaves; a few
     28 oz Can diced tomatoes
     15 oz Can cannellini beans
    1/2 ts Salt
    1/4 ts Black pepper; fresh ground
 
  The resulting dish is brothy but thick; it can be thinned with
  stock for a more traditional soup.
  
  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.
  
  Tip:

  This is a great way to use up that two-day-old bread, or, if it's
  an easier sell, try tossing the soup with pasta instead.
  
  Recipe by Victoria Granof
  
  Recipe FROM: Cookie, Dec 2008
  
  Formatted by: Dave Drum, Dec 13, 2008
  
  Uncle Dirty Dave's Archives
 
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