Theyre a satisfying, affordable meal.
Thus, soupy toast was christened.
Its a satisfying, easy, and affordable weeknight meal that were both happy to eat any time.
Simply Recipes / Mark Beahm
Line a large baking sheet with parchment paper.
Cut the bread into ten 1-inch-thick slices.
Bake the bread until golden brown on one side, 7 to 10 minutes.
Simply Recipes / Mark Beahm
Remove from the oven and leave the toasts on the pan to cool.
(Don’t turn off the oven.)
Stir in 1/4 cup of the reserved bean liquid and kale.
Simply Recipes / Mark Beahm
Taste and season with salt and pepper as needed.
Portion the stewed bean mixture evenly over each piece of toast.
Top with a slice of Gouda, covering as much of the mixture as possible.
Return to the oven and bake until the cheese is melty but not dripping, 2 to 3 minutes.
Set the oven to broil and broil until the cheese is browned and bubbling, about 2 minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Leftover toasts are fantastic for lunchboxes and reheat well.
