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.

　　

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

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Put the bread cubes on a small baking sheet, drizzle with the oil, and toss to coat. 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. Use tongs to turn over the bread cubes and toast for another 5 to 6 minutes to create evenly browned croutons. Remove from the oven.

　　

Step 3

Combine the stewed vegetables and stock in a small saucepan over medium heat. Cook until hot, about 5 minutes.

　　

Step 4

Add the white beans and cook for a few minutes until heated through. Add more water if you want a thinner texture. Stir in the thyme. Taste and add salt and pepper, if desired.

　　

Step 5

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

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.