Cauliflower & White Bean Soup with Herb Croutons

Recipe modified by Strive for Wellness^®

Prep Time: 15 minutes
Cook Time: 40 minutes

Servings: 4

Ingredients:

4 tablespoons olive oil, divided
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh sage, divided
2 teaspoons minced fresh thyme, divided, plus more for garnish
6 cups cauliflower florets (1 medium head)
4 cups low-sodium vegetable broth
1 15-ounce can no-salt-added white beans, rinsed
½ teaspoon pepper
¼ teaspoon salt
2 slices whole-wheat sandwich bread, cut into ½-inch cubes

Directions:

1. Preheat oven to 400°F.
2. Heat 2 tablespoons olive 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, 15–20 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 tablespoon olive oil and the remaining 1 teaspoon each of sage and thyme.
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 with the remaining 1 tablespoon olive oil and sprinkled with more thyme, if desired.