11-Can Soup and Cheesy Toast

3 steps

Updated at: Thu, 17 Aug 2023 05:38:00 GMT

Ingredients

4 servings

1 x 16 ounceroasted peppers

sliced, drained

1 x 15 ouncecan diced tomatoes with garlic and basil

1 x 15 ouncecan tomato sauce

1 x 15 ouncecan cannellini beans

undrained

1 x 15 ouncecan great northern beans

undrained

1 x 15 ouncecan chickpeas

undrained

1 x 15 ouncecan minestrone soup

1 x 15 ouncecan cut Italian green beans

drained

1 x 14 ouncecan artichoke hearts

drained, quartered

1 x 8 ouncecan sliced mushrooms

pieces and stems, drained

2 tablespoonsprepared pesto

1 tablespoondried parsley flakes

¼ teaspoondried italian seasoning

grated parmesan

for serving

2slices ciabatta

2slices sandwich bread

1 cupshredded mozzarella

2 teaspoonsparmesan

grated

½ teaspoonitalian seasoning

2slices provolone cheese

4slices american cheese singles

Instructions

Step 1

Add the canned and jarred items to a large pot. Heat over medium-high heat, stirring to combine. Add the dried parsley and Italian seasoning and bring to a boil, then reduce heat and simmer until thick, about 1 hour.

Step 2

For cheesy toast: Preheat broiler. Line a baking sheet with parchment paper or aluminum foil. Lay the ciabatta and sandwich bread slices on baking sheet. For the ciabatta, sprinkle with enough mozzarella to generously cover, then sprinkle each slice with half of the Parmesan and Italian seasoning. Top each ciabatta slice with a slice of provolone. For the sandwich bread, lay 2 slices of American cheese on top of each slice. Broil until the cheese is bubbly and starting to brown around the edges. Slice the toast in half diagonally.

Step 3

Ladle soup into bowls, sprinkle with Parmesan and serve with cheesy toast.