11-Can Soup With Cheesy Toast

This easy 11-can Soup with Cheesy Toast is a hearty and flavorful meal perfect for a cozy dinner. Packed with beans, vegetables, and topped with cheesy toast, it’s simple to make and great for busy nights. You can customize it with your favorite ingredients or add some meat for extra heartiness!

Ingredients Needed:

For the Soup:

• 1 (16-ounce) jar sliced roasted peppers
• 1 (15-ounce) can low-sodium diced tomatoes
• 1 (15-ounce) can low-sodium tomato sauce
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can of great Northern beans, drained and rinsed
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (15-ounce) can low-sodium minestrone or lasagna soup
• 1 (14.25-ounce) can cut Italian green beans, drained
• 1 (14-ounce) can baby artichoke hearts, chopped and drained
• 1 (8-ounce) can sliced mushrooms, chopped and drained (optional)
• 2 tablespoons prepared pesto
• 1 tablespoon dried parsley flakes
• 1/4 teaspoon dried Italian seasoning
• 4 cups low-sodium vegetable stock or water
• Grated Parmesan, for serving
• Optional: 1 pound cooked Italian sausage or browned chuck tender steak pieces

For the Cheesy Toast:

• 2 slices ciabatta or sourdough bread
• 2 slices whole-grain sandwich bread
• 1 cup shredded mozzarella
• 2 teaspoons grated Parmesan
• 1/2 teaspoon Italian seasoning
• 2 slices provolone cheese
• 4 slices American cheese singles
• Optional: Fresh herbs like basil or parsley for garnish

How To Make This 11-can Soup With Cheesy Toast:

1. Prepare the Soup: Add roasted peppers, diced tomatoes, tomato sauce, cannellini beans, great Northern beans, chickpeas, minestrone soup, green beans, artichoke hearts, and mushrooms (if using) to a large pot.
2. Add Seasonings and Liquid: Stir in pesto, parsley flakes, Italian seasoning, and vegetable stock. Bring to a boil, reduce heat, and simmer uncovered for about 1 hour, stirring occasionally. If adding meat, stir in cooked Italian sausage or steak during the last 20 minutes.
3. Prepare the Cheesy Toast: Lay bread slices on a baking sheet. Top ciabatta slices with mozzarella, Parmesan, and provolone; top sandwich bread slices with American cheese. Broil until cheese is bubbly and golden brown, about 2–4 minutes.
4. Serve and Enjoy: Ladle soup into bowls, sprinkle with Parmesan cheese and serve with cheesy toast on the side.

Recipe Tips

• Reduce Sodium: Use low-sodium canned goods and rinse beans before adding. Replace canned liquid with vegetable stock or water.
• Customization: Substitute mushrooms or artichokes with zucchini or spinach, or add your favorite beans.
• Meat Option: For a heartier soup, include browned Italian sausage or chuck tender steak pieces.
• Make It Kid-Friendly: Use plain American cheese for toast and skip ingredients kids might not like, such as artichokes or mushrooms.

How To Store & Reheat Leftovers

Store in the Fridge: Transfer cooled soup to an airtight container and refrigerate for up to 4 days. Keep cheesy toast in a separate container.

Freeze for Later: Pour cooled soup into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheat on the Stovetop: Heat the soup over medium heat, stirring occasionally, until warmed through. For cheesy toast, reheat it in the oven or air fryer to keep it crispy.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 614
• Total Fat: 17 g
• Saturated Fat: 8 g
• Carbohydrates: 87 g
• Dietary Fiber: 23 g
• Sugar: 18 g
• Protein: 35 g
• Cholesterol: 33 mg
• Sodium: 1721 mg