Cauliflower and White Bean Soup

INGREDIENTS    

• 4 T. extra-virgin olive oil, divided 
• 1 medium onion, chopped 
• 3 cloves garlic, minced
• 2 t. minced fresh sage
• 2 t. minced fresh thyme
• 6 cups cauliflower florets
• 4 cups chicken or vegetable broth
• 1 15-ounce can white beans, rinsed
• salt and pepper to taste
• French baguette, cut into ½-inch cubes    

DIRECTIONS   

1. Heat 2 T. oil in a large pot over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and 1 teaspoon 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 to 20 minutes.
2. Preheat oven to 400°F.
3. Meanwhile, spread bread on a baking pan and toss with olive oil and salt. Bake until golden brown, about 10 minutes. .
4. Puree the soup using an immersion blender (or in batches in a regular blender) until smooth. (Use caution when blending hot liquids.) Serve the soup with the croutons and drizzled olive oil.

Recipe Image: Health Digest