Rinse dry beans. In a Dutch oven, combine rinsed beans and 5 cups cold water. Bring to boil, reduce heat. Simmer for 2 minutes. Remove from heat. Cover, let stand for 1 hour. (Or soak beans overnight in a covered pan). Drain and rinse beans.
In the same pan, combine rinsed beans, 5 cups fresh water, undrained tomatoes, onion, bouillon, garlic, the 2 tsp Italian seasoning and pepper to taste. Bring to boil, reduce heat. Cover,simmer about 1 1/2 hours or until beans are tender. Mash beans slightly with a wooden spoon. Add frozen green beans, simmer for 5 mins or until green beans are tender.
Meanwhile, stir together margarine, garlic salt and 1/8 tsp Italian seasoning. Spread atop 1 side of each bread slice. Place bread, margarine side up, on the unheated rack of a broiler pan. Broil 4-5" from heat for 45-60 seconds or until crisp and light brown.
To serve, ladle soup into bowls. Float 2 small pieces or 1 large piece of herb toast atop each bowl of soup.
Serves: 6