Rating: 3.4 stars
15 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
  • 15 Ratings

Crispy cheddar-cheese toasts are perfect for dunking in a hearty bowl of bean, bacon, and vegetable soup.

Martha Stewart Kids, Fall, Martha Stewart Kids, Fall 2003, Martha Stewart Kids, Fall 2003

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Servings:
6
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Ingredients

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Directions

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  • In a medium saucepan set over medium-high heat, cook the bacon pieces, stirring frequently, until brown and just crisp, about 5 minutes. Remove from heat. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside.

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  • Pour all but about 1 tablespoon of bacon fat from the pan. Return the pan to the heat; add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the stock and 2 cups water, and bring to a boil. Reduce heat to medium, and simmer until the vegetables are tender, about 15 minutes. Add the beans, sage, salt and pepper, and half of the reserved bacon. Simmer for a few more minutes while preparing the cheese toasts.

  • Meanwhile, heat the broiler; place bread on a baking sheet. Sprinkle bread with cheese; broil until cheese is melted and bread is just golden, about 2 minutes. Cut into triangles.

  • Garnish soup with remaining bacon, and serve with cheese toasts on the side.

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Reviews

15 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0