White bean soup with herb bread

My contribution for the annual pumpkin carving party:

White bean (butternut squash) soup with herb bread


Soup:

Soak 1 1/2 c. white beans overnight

Put a large pot over medium heat and add 1 T. olive oil.
Chop and add to the pot:
3 carrots
3 stalks of celery
1 potato
1/2 red onion

Cover and let the veggies heat up and get slightly tender, mixing frequently.
Pour in vegetable broth, or some butternut squash soup (like this). If you use the soup, thin it out with some water because it's kind of thick.

Mince and add in:

2 cloves garlic
1 sage leaf
6 basil leaves
few sprigs of fresh parsley

Season with salt, pepper, and ground thyme. (I didn't have any fresh)

Bring to a boil, then cover and bring the temperature down to low. Simmer, stirring occasionally, for about an hour or until the beans are tender.

The butternut squash makes it less savory and a tad bit sweet, even with all the herbs.

Serve with herbed bread.

Herbed Bread:

Proof your fast-rising yeast by adding 1 t. sugar to 1 c. water at 110-115 degrees. Add in the yeast and let it sit for about 10 minutes.
Meanwhile, mix into a large bowl:

1 1/2 c. gluten free flour mix (see sidebar)
1 t. xanthan gum
1 1/2 t. baking powder
1/2 t. salt

In a smaller bowl, beat 1 egg and mix in 1 T. light olive oil.
Mince 2 sage leaves and a few basil leaves, and add it to the flour mixture, along with 1 t. dried oregano.

Mix the yeasty mixture (if it's good, it will be foamy on top) and the egg mixture into the large bowl with the flour. Form a wet-ish dough.

Pour it into a greased 8x8 pan and cover it with a towel. Sprinkle with salt and pepper. Place it in a warm place to rise for about 20 minutes, then bake at 425 for appx 20 minutes.

Has a subtle herb taste- to punch it up, simply add more.

Let it cool and cut into squares and serve with soup. Perfect fall meal.