11-Can Soup and Cheesy Toast

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 15 min
  • Yield: 6 servings
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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

Cheesy Toast:

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


  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. 

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