Fagioli-On-Toast

• 4 thick slices country bread
• 4 tablespoons olive oil
• 2 garlic cloves, peeled and sliced
• A few fresh sage leaves
• 1 28-ounce can diced tomatoes
• 1 15-ounce can cannellini beans
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. 1. Sprinkle the bread with 2 tablespoons of the oil. Toast the slices until crusty and golden.
2. 2. 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.
3. 3. 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.
4. 4. 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.

country bread, olive oil, garlic, sage, tomatoes, cannellini beans, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/fagioli-on-toast-351013 (may not work)