Ingredients
Servings
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tbsp |
| Yellow onion | 1 |
| Garlic | 4 cloves |
| Canned diced tomatoes | 2 cans |
| Vegetable broth | 32 oz |
| Canned cannellini beans | 2 cans |
| Dried oregano | 1 tsp |
| Heavy cream | 1/2 cup |
| Sandwich bread | 1 loaf |
| Sliced cheddar cheese | 8 oz |
| Butter | 3 tbsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
🍞 Make it from scratch: Sandwich bread
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Dice the onion and mince the garlic. Warm the olive oil in a soup pot over medium and soften the onion, 6–8 minutes; add the garlic for the last minute.
- Add the tomatoes — two cans, or about a quart of frozen diced garden tomatoes straight from the freezer; they thaw right into the pot and bring their juice with them.
- Add the broth, the beans with their liquid, and the oregano. Bring to a boil, then simmer uncovered (20 min) so it thickens and the flavors settle in. Season with salt and pepper.
- Mash some of the beans against the side of the pot with a spoon — that's the body of the soup. Keep the rest chunky; this is a hearty soup, not a smooth one. Off the heat, stir in the cream.
- For the sandwiches: butter the bread on the outside, fill with cheddar, and griddle over medium until golden and melted, 2–3 minutes a side.
- Ladle the soup, grind pepper over, and serve with the grilled cheese for dipping.