Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Bean and Bacon Soup with Cheese Toasts 3.4 (15) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 Crispy cheddar-cheese toasts are perfect for dunking in a hearty bowl of bean, bacon, and vegetable soup. Ingredients ½ pound (about 10 slices) bacon, cut into ½-inch pieces 1 small onion, finely diced 2 medium carrots, peeled and cut into ¼-inch pieces 2 celery stalks, cut into ¼-inch pieces 3 cups chicken or vegetable stock 2 cans (15 ½ ounces each) white beans, drained and rinsed ¾ teaspoon dried sage ½ teaspoon salt 1 pinch ground pepper 4 slices sandwich bread ¾ cup grated cheddar cheese Directions 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. 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. Rate it Print