Fagioli-on-Toast

Tonight's dinner couldn't have been a better pick. I feel horrible and couldn't bear the idea of cooking anything elaborate. This meal is about one step above difficultly than pouring cereal in a bowl. It's also vegetarian. A winner on all fronts.

Fagioli-on-Toast

4 thick slices country bread

4 tbsp olive oil

2 garlic cloves, peeled and sliced

1 whole garlic clove

1 tsp dried sage

1 28-oz can diced tomatoes

2 15-oz cans cannellini beans, rinsed and drained

1/2 cup vegetable stock

1/2 tsp salt

1/4 tsp freshly ground pepper

1. Heat oven to a high broil. Brush each slice of bread with 2 tablespoons of the olive oil. Toast the slices under the broiler until crusty and golden, about 1 minute each side. Lightly rub the whole garlic clove on each slice.

2. Heat the remaining oil in a large skillet, then add sliced garlic and sage until garlic begins to brown, about 1 minute.

3. Add the tomatoes, beans, stock, salt and pepper. Stir to combine. Cook until the liquid is reduced and the soup is slightly thickened, a few minutes more.

4. Serve, placing a slice of toast into each bowl then generously spooning the beans and broth over the bread.

The Verdict: Easy peasy, simple, filling and delicious. My son had other ideas, however. He has decided that he now hates tomatoes and spent the entire dinnertime dodging red bits in his bowl.

Toddler pickiness aside, this really is a great go-to meal. It took me less than 10 minutes from stove to table. It's obviously nothing complex--in preparation or in taste--but it's hearty. And cheap.

To be honest, I didn't have any vegetable stock. I don't ever have vegetable stock, though when I have dregs of leftover vegetables on hand, I often think of making some. I've yet to do it, so this means that meatless Monday wasn't entirely meatless as I used chicken stock. So sue me. Feel free to make the switch as well if you care to.