White Bean Soup with Broccoli Rabe

Directions

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