FALL VEGETABLE SOUP WITH WHITE BEANS

Fall Vegetable Soup with White Beans image

Number Of Ingredients 9

1 slice sourdough or other rustic bread, cut into 1/2-inch cubes
1 teaspoon extra-virgin olive oil
1 cup Stewed Cauliflower, Butternut Squash, and Tomatoes (page 55)
3/4 cup vegetable stock or water, plus more if needed
1/2 cup cooked white beans, preferably homemade (page 47), drained and rinsed
Leaves from 3 or 4 sprigs thyme
Kosher or sea salt
Freshly ground black pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

Preheat the oven to 425°F.
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.
Combine the stewed vegetables and stock in a small saucepan over medium heat. Cook until hot, about 5 minutes.
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.
Pour the hot soup into a bowl, add the croutons, sprinkle with the cheese, and eat.