Fall Vegetable Soup with White Beans

• 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

1. Preheat the oven to 425F.
2. Put the bread cubes on a small baking sheet, drizzle with the oil, and toss to coat.
3. 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.
4. Use tongs to turn over the bread cubes and toast for another 5 to 6 minutes to create evenly browned croutons.
5. Remove from the oven.
6. Combine the stewed vegetables and stock in a small saucepan over medium heat.
7. Cook until hot, about 5 minutes.
8. Add the white beans and cook for a few minutes until heated through.
9. Add more water if you want a thinner texture.
10. Stir in the thyme.
11. Taste and add salt and pepper, if desired.
12. Pour the hot soup into a bowl, add the croutons, sprinkle with the cheese, and eat.

sourdough, extravirgin olive oil, cauliflower, vegetable stock, white beans, thyme, kosher, freshly ground black pepper, cheese

Taken from www.epicurious.com/recipes/food/views/fall-vegetable-soup-with-white-beans-382520 (may not work)