Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 6 Two-Bean Soup with Kale
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.
Two-Bean Soup with Kale