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Recipe for 11-Can Soup and Cheesy Toast by Dawn’s Recipes

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Recipe for 11-Can Soup and Cheesy Toast by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect 11-Can Soup and Cheesy Toast. This dish qualifies as a Easy level recipe. It should take you about 1 hr 15 min to make this recipe. The 11-Can Soup and Cheesy Toast recipe should make enough food for 6 servings.

You can add your own personal twist to this 11-Can Soup and Cheesy Toast recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 11-Can Soup and Cheesy Toast recipe.

Ingredients for 11-Can Soup and Cheesy Toast

  • One 16-ounce jar sliced roasted peppers
  • One 15-ounce can diced tomatoes with garlic and basil
  • One 15-ounce can tomato sauce
  • One 15-ounce can cannellini beans, undrained
  • One 15-ounce can great Northern beans, undrained
  • One 15-ounce can chickpeas, undrained
  • One 15-ounce can minestrone soup
  • One 14.25-ounce can cut Italian green beans
  • One 14-ounce can quartered artichokes hearts
  • One 8-ounce can sliced mushrooms, pieces and stems
  • 2 tablespoons prepared pesto
  • 1 tablespoon dried parsley flakes
  • 1/4 teaspoon dried Italian seasoning
  • Grated Parmesan, for serving
  • 2 slices ciabatta
  • 2 slices sandwich bread
  • 1 cup shredded mozzarella
  • 2 teaspoons grated Parmesan
  • 1/2 teaspoon Italian seasoning
  • 2 slices provolone cheese
  • 4 slices American cheese singles

Directions for 11-Can Soup and Cheesy Toast

  1. For the soup: Add the canned and jarred items, without draining, to a large pot: the roasted peppers, diced tomatoes, tomato sauce, cannellini beans, great Northern beans, chickpeas, minestrone, green beans, artichoke hearts, mushrooms and pesto. Heat over medium-high heat, stirring to combine. Add the dried parsley and Italian seasoning. Bring to a boil, reduce the heat and simmer until the flavors are combined and the soup thickens slightly, about1 hour.
  2. For the cheesy toast: Preheat the broiler.
  3. Lay the ciabatta and sandwich bread slices on a baking sheet. Sprinkle 1/2 cup shredded mozzarella on each ciabatta slice, then sprinkle each with half the Parmesan and Italian seasoning. Top each ciabatta slice with a slice of provolone. Lay 2 slices of American cheese on top of each slice of sandwich bread. Broil until the cheese is bubbly and starting to get really brown around the edges. Slice the toast in half diagonally.
  4. Bowl up the soup, sprinkle with Parmesan and serve with a piece of the cheesy toast.

Cookware for your recipe

You will find below are cookware items that could be needed for this 11-Can Soup and Cheesy Toast recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Soup – Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.Other types of soup include fruit soups, dessert soups, pulse soups like split pea, cold soups and other styles.
  • High Fiber

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

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