I’ve tried a number of so-so vegetarian bean soups, hoping they’d turn out to be regulars in my arsenal, but this one finally hit the spot.
I’ll just let you go there for the recipe (complete with gorgeous photos), plus some tips on how to cook beans from scratch. I really think that might have made all the difference somehow.
Instead of making the breadcrumbs, we just dropped or dipped chunks of baguette into the soup and were plenty satisfied with that. I made some other adjustments (a little more tomatoes, dried herbs instead of fresh…), but overall the recipe is solid.