Spicy Carrot & White Bean Soup with Parmesan Croutons

For the soup:

In a large pot, combine the olive oil, thinly sliced carrots, white beans, vegetable broth, water, and seasonings.

Bring to a boil, then simmer over medium heat, covered, for 45–50 minutes, or until the carrots are tender.

Remove from heat, and puree using a hand blender.

For the croutons:

Preheat the oven to 350ºF.

In a bowl, combine the bread, olive oil, seasonings, and cheese.

Spread croutons on a baking sheet.

Bake for 25–30 minutes, or until the croutons are toasted.

Enjoy!