If you have cooked white beans and stale bread on hand, might we suggest a pureed white bean soup? It's easy to adjust the ingredients depending on what you have on hand: Start by sautéing aromatic vegetables and herbs in olive oil or butter, then add a hearty vegetable like cauliflower, along with broth and cooked beans. Simmer until tender, then blend to your preferred consistency. Add your favorite garnish. 

• 4 tablespoons olive oil, plus more for drizzling
• 2 leeks, white and light green parts, well rinsed and chopped
• 2 garlic cloves, chopped
• 1 teaspoon minced fresh thyme
• 3 teaspoons minced fresh rosemary
• 1 medium head of cauliflower, trimmed and roughly chopped
• 4 cups vegetable or chicken broth
• 3 cups cooked white beans such as Alubia Blanca or Marcella, plus 1 cup bean broth
• Salt and pepper to taste
• 3 or 4 thick slices of rustic bread, cubed or torn into bite-sized pieces

Serves 4

1. Preheat the oven to 400F.
2. In a soup pot over medium heat, warm 2 tablespoons of the oil. Add the leeks and cook, stirring, until softened, about 8 minutes. Add the garlic, thyme, and 1 teaspoon rosemary; cook, stirring, for another minute. Add the cauliflower, broth, beans and bean broth, and salt and pepper to taste. Bring to a boil. Reduce the heat and simmer, partially covered, until the cauliflower is tender, about 20 minutes. 
3. Meanwhile, in a bowl, toss the bread cubes with the remaining 2 tablespoons of oil, 2 teaspoons of rosemary, and a pinch of salt. Spread the bread on a rimmed baking sheet and bake until golden, about 10 minutes.
4. Using an immersion blender or stand blender, puree the soup until smooth. Taste and adjust the seasonings. (You can also add more liquid if it's too thick.) 
5. Serve drizzled with olive oil and topped with rosemary croutons.