Fall Vegetable Soup with White Beans
This is a recipe payoff from having made the Stewed Cauliflower, Butternut Squash, and Tomatoes (page 55), beefed up with the addition of white beans, crunchy croutons, fresh thyme, and cheese. The soup is a beautiful orange color and tastes of cream, even though it has no such thing in it.
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Put the bread cubes on a small baking sheet, drizzle with the oil, and toss to coat. Arrange in a single layer and toast in the oven for 5 to 6 minutes, until very crisp and golden brown, watching closely to avoid burning them. Use tongs to turn over the bread cubes and toast for another 5 to 6 minutes to create evenly browned croutons. Remove from the oven.
Step 3
Combine the stewed vegetables and stock in a small saucepan over medium heat. Cook until hot, about 5 minutes.
Step 4
Add the white beans and cook for a few minutes until heated through. Add more water if you want a thinner texture. Stir in the thyme. Taste and add salt and pepper, if desired.
Step 5
Pour the hot soup into a bowl, add the croutons, sprinkle with the cheese, and eat.
