Fall Vegetable Soup with Herb Croutons - Hess Persson Estates

Ingredients

• 6 c Vegetable Stock (homemade or store bought)
• 6 ea. Roma Tomatoes, charred
• 1 ea. Sweet Onion, medium diced
• 6 ea. Garlic Cloves, sliced thin
• 1 ea. Small Butternut Squash, peeled, seeded & medium diced (about 2 cups)
• 1 lb. Oyster Mushrooms, tear in half
• 3 ea. Large Yukon Gold Potatoes, peeled & medium diced
• 2 Tbsp. Fresh Rosemary, finely chopped
• 2 c White Beans (cook your own, or canned, drained)
• 2 Tbsp. Extra Virgin Olive Oil
• Salt and Pepper
• 3 c Day Old Bread, cubed
• 1 Tbsp. Italian Parsley, chopped
• Extra Virgin Olive Oil