Fall Vegetable Soup with White Beans

1. 1

   Preheat the oven to 425F.

2. 2

   Put the bread cubes on a small baking sheet, drizzle with the oil, and toss to coat.

3. 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. 4

   Use tongs to turn over the bread cubes and toast for another 5 to 6 minutes to create evenly browned croutons.

5. 5

   Remove from the oven.

6. 6

   Combine the stewed vegetables and stock in a small saucepan over medium heat.

7. 7

   Cook until hot, about 5 minutes.

8. 8

   Add the white beans and cook for a few minutes until heated through.

9. 9

   Add more water if you want a thinner texture.

10. 10

    Stir in the thyme.

11. 11

    Taste and add salt and pepper, if desired.

12. 12

    Pour the hot soup into a bowl, add the croutons, sprinkle with the cheese, and eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.