Bean, Tomato and Sage Soup with Toast
4 servings
30 minutes
This soup of beans, tomatoes, and sage with toast is a fragrant and hearty dish with a subtle herbal note. Its roots trace back to traditional Thai cuisine, where the harmonious combination of simple ingredients creates a rich and deep flavor. The delicate cannellini beans add creaminess to the soup, while the tomatoes provide a slight tang and vibrant color. Sage complements the composition with a light spiciness, and garlic enhances the aroma. Serving it with crispy rustic bread toast makes the dish particularly cozy and texturally interesting. This soup is perfect for a leisurely dinner or lunch on a cool day, warming and satisfying. It pairs wonderfully with white wine or herbal tea and can also serve as an excellent base for experimentation—add parmesan or fresh basil for new flavor nuances.
1
Sprinkle the bread with 2 tablespoons of olive oil and toast in a toaster or on a grill until crispy and golden.
- Olive oil: 4 tablespoons
- Country bread: 4 pieces
2
Heat the remaining oil in the pan and add the minced garlic and sage. Sauté for about 1 minute until the garlic is golden.
- Olive oil: 4 tablespoons
- Garlic: 2 cloves
- Sage leaves: 6 pieces
3
Add tomatoes, beans, salt, and pepper, and mix well. Cook for a few minutes until the liquid evaporates slightly and the soup thickens.
- Tomatoes in their own juice: 800 g
- Cannellini beans: 425 g
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
4
Place a piece of bread in deep plates and pour soup on top. Serve immediately.
- Country bread: 4 pieces