Tomatoey Bread and Butterbean Soup with Olives, Arugula and Cherry Tomatoes

 What do you do with a half-loaf of stale sourdough bread? There are thousands of recipes designed for such purposes, and this is my contribution to the world of bread-salvage. Alongside some slightly wrinkled-up cherry tomatoes, the arugula that was on sale, and the olives I'd had sitting around for over a month in the fridge, a can of beans finds its perfect partner in stale bread.

The broth (mostly absorbed by the bread by the time I took photos) is made with herbs and tomato paste, which contribute depth of flavour, and the salty olives give it a little something extra. The Onions, garlic, arugula and cherry tomatoes sautéed in olive oil add more complexity, and the body of the soup is deliciously creamy and aptly named butterbeans (also known commonly as Lima beans). I never much liked white beans when I was younger, but now I can't get enough of them- they've got a subtler, milder flavour than dark beans that goes well with tomatoes, chillies, garlic and resinous herbs. 

Though at first the idea of purposefully making your bread soggy is odd, stale chunks of bread are given new life when imbued with the tomato-and-herb broth, and a mixture of crispy toasted pieces on top and pieces mixed into the soup give a bit of texture. I'm not sure everyone would be fond of the idea of bread as a soup thickener, though- if it doesn't seem up your alley, just leave all the bread chunks on top rather than mixed in.  Still, try it- you'd be surprised with how well it works.

Tomatoey Bread and Butterbean Soup
Makes about 4 servings

4-6 Thick slices of stale bread, toasted and torn up
1 Large sprig of thyme
1 Bay leaf
1 Tsp. Olive oil
1 TBSP Tomato paste
4-5 Garlic cloves, finely minced
1 Small onion, finely sliced
1 Tsp. Smoked paprika
2 Tsp. Oregano
1 Tsp. Dried savory, optional but always great with white beans
1/4 C. Cooking wine or sherry, or dry white wine
8 C. Low sodium vegetable stock (to account for the salty olives)
2 C. Halved cherry tomatoes
4 C. Arugula or baby spinach
1 Can Butterbeans (lima beans)
1/2 C. Kalamata or other black oil-cured olives, roughly chopped
Salt and freshly cracked black pepper, to taste

Heat up olive oil on medium-high and add the garlic, onions, paprika, bay leaf, oregano and thyme. Saute until the onions are translucent, then add the alcohol. Add the tomatoes, olives and beans and let simmer for 5-10 minutes.

Pour in the broth and let come to a boil. Add the arugula or spinach and cook until wilted.

Divide the bread chunks into bowls and pour the hot soup on top, reserving some bread to put on top. Finish with black pepper and salt, if desired- keep in mind that both the broth and olives are already salty.