11-Can Soup and Cheesy Toast Recipe

Soup:

• One 16-ounce jar sliced roasted peppers
• One 15-ounce can diced tomatoes with garlic and basil
• One 15-ounce can tomato sauce
• One 15-ounce can cannellini beans, undrained
• One 15-ounce can great Northern beans, undrained
• One 15-ounce can chickpeas, undrained
• One 15-ounce can minestrone soup
• One 14.25-ounce can cut Italian green beans
• One 14-ounce can quartered artichoke hearts
• One 8-ounce can sliced mushrooms, pieces and stems
• 2 tablespoons prepared pesto
• 1 tablespoon dried parsley flakes
• 1/4 teaspoon dried Italian seasoning
• Grated Parmesan, for serving

Cheesy Toast:

• 2 slices ciabatta
• 2 slices sandwich bread
• 1 cup shredded mozzarella
• 2 teaspoons grated Parmesan
• 1/2 teaspoon Italian seasoning
• 2 slices provolone cheese
• 4 slices American cheese singles

Whip up Ree Drummond's effortless 11-Can Soup, a pantry-powered delight that's perfect for busy nights craving comfort without the hassle. Transform everyday cans into a hearty, flavorful masterpiecepair it with golden, gooey cheesy toast for pure bliss.[1][2][3][4]

Featured on The Pioneer Woman, this gem shines with simplicity: eleven undrained cans dumped into a pot, seasoned lightly, and simmered briefly. Raid your pantry for beans, veggies, tomatoes, and moreadd pesto for Italian flair and cheese for creaminess. Ready in under 30 minutes, it's a lifesaver alongside cornbread or grilled cheese.[1][4]

Skip the cheese? Yes! It adds irresistible creaminess, but swap Velveeta for cream cheese or cheddar, or skip entirelythe soup still dazzles.[1]

Customize freely? Absolutely. Swap cans with your favoritesbeans, veggies, even chilifor a forgiving, fun twist.[1]

Directions

1. Step 1 Dump all undrained cansroasted peppers, diced tomatoes with garlic and basil, tomato sauce, cannellini beans, great Northern beans, chickpeas, minestrone soup, Italian green beans, artichoke hearts, and mushroomsinto a large pot over medium-high heat. Stir in pesto, parsley flakes, and Italian seasoning. Boil, then simmer 10-15 minutes. Season with salt and pepper if desired.[1][2][3][4]
2. Step 2 For cheesy toast, preheat broiler. Place ciabatta and sandwich bread on a baking sheet. Top evenly with mozzarella, Parmesan, Italian seasoning, provolone, and two American cheese slices each. Broil 2-3 minutes until bubbly and goldenwatch closely![2][4]
3. Step 3 Ladle soup into bowls, top with grated Parmesan, and serve with toast for dipping. Add fresh herbs like cilantro or basil for extra vibrancy.[1][4]

Imagine smoky roasted peppers, rich tomatoes, hearty beans, veggie-packed minestrone, tender green beans and artichokes, earthy mushrooms, and pesto's nutty magic melding into silky, chunky perfection. No rinsing neededthe can liquids create a thickening broth that fills your kitchen with irresistible aromas.[1][2][3][4]

Elevate with crusty toast loaded with molten cheeses for dunkable indulgence. Subtle seasonings make it taste slow-simmered, expanding the classic seven-can soup into a nutritious, varied delight. Freezes beautifullyreheat leftovers or add spinach and sausage for personalization.[1][2][4]

Shock your guests with restaurant-quality ease from basic pantry staples. Stock up for emergencies: budget-friendly, nutritious, and crave-worthily tasty. Your new go-to for cozy nightsdive in and taste the magic![1][3]