Categories: Soup

Ingredients

• 4 tbsp olive oil, divided
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tsp minced fresh sage, divided
• 2 tsp minced fresh thyme, divided, plus more for garnish
• 6 cups cauliflower florets
• 4 cups vegetable broth
• 15 oz. can white beans, rinsed
• 1/2 tsp black pepper
• 1/4 tsp salt
• 2 slices whole-wheat sandwich bread, cut into 1/2-inch cubes

Directions

1. Preheat oven to 400.

2. Heat 2 tbsp oil in a large pot over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and 1 tsp each sage and thyme; cook until fragrant, about 1 minute. Stir in cauliflower, broth, beans, pepper and salt. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the cauliflower is very tender, 15-20 minutes.

3. Meanwhile, spread bread on a rimmed baking sheet and bake until golden brown, about 10 minutes. Transfer to a medium bowl and toss with 1 tbsp oil and the remaining 1 tsp each sage and thyme.

4. Puree the soup using an immersion blender until smooth. Serve the soup with the croutons and drizzle with the remaining 1 tbsp oil and sprinkled with more thyme.

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