Ingredients

• 1 (12 oz) bag frozen shelled edamame
• 1 small yellow onion
• 3 large large red (or gold) potatoes
• 2 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 1 teaspoon dried Italian seasoning
• ½ teaspoon kosher salt
• 32 oz reduced-sodium chicken broth

Steps

1. Thaw edamame following package instructions. Chop onion coarsely. Cut potatoes into bite-size pieces.
2. Melt butter in large saucepan on medium-high. Add onions, potatoes, and garlic; cook and stir 3–4 minutes until onions begin to soften. Stir in Italian seasoning, salt, and broth. Cover; cook and stir 10 minutes.
3. Stir in edamame, then cover; cook 10–15 more minutes until potatoes are tender. Remove about one-fourth of the potatoes; mash lightly and then stir back into soup to thicken slightly. Serve.

Ingredients

• 1 ½ tablespoons unsalted butter
• 8 oz white cheddar cheese
• 1 large tomato
• 6 slices Bakery multigrain bread

Steps

1. Preheat oven to 425°F. Melt butter in microwave. Slice cheese and tomato thinly. Brush 1 side of bread with butter; arrange bread butter-side down on baking sheet.
2. Arrange tomato slices on bread; top with cheese. Bake 5–7 minutes until cheese melts. Cut into slices and serve.