Photo: Kana Okada; Styling: Sara Quessenberry

Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 6

Two-Bean Soup with Kale


Cheese-tomato toasts
Broil 4 (1-ounce) slices ciabatta bread for 1 minute. Turn bread over; top each slice with 2 thin plum tomato slices and 1 tablespoon shredded Parmigiano-Reggiano cheese. Broil 2 minutes or until cheese melts.

March 30, 2010

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