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1
Preheat the oven to 350.
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2
On a large rimmed baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and spread in an even layer.
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3
Bake until browned and crisp, about 10 minutes.
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4
In a medium enameled cast-iron casserole, heat 1 tablespoon of the olive oil.
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5
Add the onion and cook over moderate heat, stirring occasionally, until softened and golden, about 10 minutes.
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6
Add the vermouth and stir, scraping up any browned bits on the bottom of the casserole.
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7
Add the carrots, celery, thyme, rosemary, bay leaf and half of the garlic and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
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8
Add the stock, beans and a large pinch each of salt and black pepper and bring to a boil.
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9
Simmer over low heat for 30 minutes, until the vegetables are very tender.
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10
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet.
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11
Add the remaining garlic and the crushed red pepper and cook over moderately high heat, stirring, until fragrant, about 1 minute.
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12
Stir in the broccoli rabe.
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13
Cover and cook over moderate heat, stirring occasionally, until the broccoli rabe is tender, about 5 minutes.
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14
Season with salt and pepper.
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15
Remove the thyme, rosemary and bay leaf from the soup.
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16
Puree the soup using an immersion blender, or in batches in a regular blender.
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17
Return the pureed soup to the casserole and bring to a simmer.
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18
Add the lemon juice and season with salt and pepper.
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19
Ladle the soup into shallow bowls, top with the broccoli rabe and croutons and serve.
