Red October Soup with Sourdough Croutons

At my work, I make a tomato cabbage white bean soup that is really simple, but very good.  It is hearty and satisfying and I like to make it during the summer and early fall because it is still light enough to enjoy when the weather is not quite cold yet.  I wanted to make some at home yesterday, but I realized that I didn't have green cabbage, which is what I normally use.  I also had some locally grown vegetables that needed to be eaten, and I thought what better way to use them in a soup?  This was quickly becoming quite different than the soup at work...leeks, shallots, and edamame were added in addition to the usual ingredients list.  I also added a bit of red wine I had on hand for flavor, and some tomato paste to make it a little thicker and give it a deeper flavor.  When it had all simmered together, it was a beautiful red hue thanks to the cabbage and tomatoes...hence the name "October Red" soup, because it was also made with veggies that are currently in season.  It was delicious as it was, but I like my soup with a bit of bread for dipping, or croutons, so I decided to make some to go atop it.  I cubed some sourdough, tossed it with a little olive oil, garlic and sea salt and baked it until crispy.  It was a wonderful textural contrast, and it was especially good when soaked in the flavorful broth!  If you would like a comforting soup, make some for yourself! 

Red October Soup with Sourdough Croutons
Serves 6

1 Tbsp olive oil
2 medium leeks, sliced
4 small shallots, sliced
1 medium red onion, diced
4 medium carrots, halved and sliced
4 cloves garlic, minced

2 tsp dried rosemary
2 tsp dried thyme
1/4 cup red wine
1 32 oz can crushed tomatoes
1 small red cabbage, chopped

1 cup edamame, shelled

2 cups cooked white beans (I used navy)

2 Tbsp tamari
4 cups water or vegetable broth
1 Tbsp vegetarian Worchestershire sauce
1 Tbsp agave nectar
1/4 cup tomato paste
sea salt and freshly ground pepper

Croutons:
1 1/2 cups cubed sourdough bread
olive oil
1 garlic clove, minced
sea salt

To make soup, in a large stockpot, heat olive oil over medium heat.  Add leeks, shallots, onions, and carrots, and saute until translucent and starting to brown slightly, about 5-7 minutes.  Add garlic, rosemary and thyme and saute until fragrant, 1 minute.  Add wine to deglaze and scrape up any bits stuck to the bottom of the pot.  Add tomatoes, cabbage, edamame, white beans, tamari, water, worchestershire sauce, agave nectar, tomato paste, sea salt and freshly pepper.  Bring soup to a low boil, then lower to a simmer and cook, stirring occasionally, for about 20-30 minutes to allow the flavors to develop.  Taste for seasoning and add more sea salt if needed.  Meanwhile, make the croutons.  Heat oven to 475 degrees.  Line a baking sheet with foil.  Toss bread with just enough olive oil to moisten, along with garlic and a little sea salt. Spread out on sheet, and bake until crispy, about 4-5 minutes. Remove from oven, and let cool slightly.  To serve, ladle soup into bowl, and top with a few croutons.