Fall Vegetable Soup with White Beans

Name: Fall Vegetable Soup with White Beans
Ingredients: 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

December 14, 2011

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.

Recipe notes

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