Kid-Approved Dinner Delight: Why ‘Soupy Toasts’ Are a Family Favorite!

The first time I made this dish, my son humorously remarked, “It’s like you’ve spooned soup right onto the toast!” And that’s how we came to call it “soupy toast.” What my son enjoys most about this dish is its variety of textures: the toast is crispy and richly oiled, featuring a chewy center thanks to the sourdough, topped with a creamy and hearty mixture of beans and vegetables.

This dish is a fulfilling, simple, and budget-friendly option that we both look forward to on any weeknight.

Choosing the Perfect Bread for Soupy Toasts

The key to this dish is the delightfully oily crust that the bread develops. Thick slices of sourdough are ideal; it’s best to buy a large, whole loaf that you can slice yourself (unless you find unusually thick pre-sliced bread). If dealing with a smaller loaf, you might need two to yield the necessary 10 slices. If using a boule-style loaf, slice it crosswise into 1-inch thick pieces, then halve each slice.

Simple Adjustments and Alternatives

• Cannellini beans are my go-to for their creamy texture and firm skin, but you could easily substitute a can of navy, great northern, or baby lima beans without needing to adjust the recipe.
• If kale isn’t your thing, feel free to use other robust greens such as mustard greens or collards. If you prefer softer greens like spinach or arugula, cook the tomatoes and beans for 15 minutes before adding these greens and bean water, cooking everything together for an additional 5 minutes.
• I find Gouda cheese adds a lovely nutty flavor and melts beautifully, but feel free to use any favorite melting cheese your family enjoys. Havarti, Swiss, muenster, and provolone are all excellent choices.
• This recipe is perfect for personalizing with your favorite herbs and/or spices. Consider adding oregano, basil, parsley, dill, garlic, or onion powder. Just a 1/2 teaspoon stirred into the bean mix can really elevate the flavor.

Crafting Your Soupy Toasts

For approximately 5 servings or 10 toasts, you will need:

• 1 large (20 to 24-ounce) loaf of sourdough bread
• 6 tablespoons of olive oil
• 1 (15.5-ounce) can of cannellini beans, drained but keep the liquid
• 1 (14.5-ounce) can of petite diced tomatoes
• 1 teaspoon of kosher salt, plus extra for seasoning
• 3/4 teaspoon of freshly ground black pepper, plus extra for seasoning
• 1 bunch of lacinato kale, with stems removed and leaves sliced into 1/2-inch-thick ribbons (about 4 cups)
• 10 slices (about 8 ounces) of Gouda cheese

Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper.

Cut the bread into ten 1-inch-thick slices. Evenly coat each slice with olive oil on both sides and arrange them in a single layer on the prepared baking sheet.

Bake until one side is golden, about 7 to 10 minutes, then flip the slices and continue baking until the other side is golden, another 5 to 10 minutes. Remove from the oven but keep the toasts on the baking sheet. Do not turn off your oven.

While the bread is baking, in a 2-quart saucepan, mix the drained beans, tomatoes with their juice, salt, and pepper. Heat over medium until it simmers, then let it cook for about 10 minutes, stirring occasionally.

Mash about half of the beans with the back of a spoon against the side of the pot and mix them back in. Add 1/4 cup of the reserved bean liquid and the kale. Return to a simmer and continue cooking until the mixture thickens and the kale wilts, about 5 to 10 minutes. Adjust seasoning with salt and pepper as needed.

Evenly distribute the bean mixture over each piece of toast, then top each with a slice of Gouda, covering as much of the beans as possible. Return to the oven and bake until the cheese is melted but not dripping, about 2 to 3 minutes. Switch the oven to broil and broil until the cheese is browned and bubbly, about 2 minutes. Serve hot.

Keep any leftovers in a sealed container in the fridge for up to three days. These toasts reheat well and are excellent for packed lunches.

More Favorites for Kids

• Turkey Sloppy Joes
• Crispy Panko Fish Sticks
• Broccoli and Cheddar Quesadillas
• Burger Salad