Vegetable Soup with Grilled Cheese Croutons

I have made more soup this winter than ever before. 
Probably because it's been so freaking cold! And soup makes you feel all warm and cozy :)

My vegetable soup recipe is so easy and the best part is that you can have it on the table in less than 30 minutes.  Don't I sound like Rachel Ray - ha ha. 
Add some grilled cheese croutons and you have a warm, delicous, healthy meal.

Vegetable Soup with Grilled Cheese Croutons

8 cups chicken or vegetable stock
1 small onion, diced
2 celery stalks, diced
1 medium size zucchini, diced
1 large carrot, diced
1 T olive oil
1 can (14.5 oz) petit diced tomatoes
2T tomato paste
1 can (14.05 oz) black beans, drained and rinsed
1 cup frozen corn
1 cup Digalini pasta
salt and pepper to taste

Add water to a medium saucepan and cook pasta until almost done. Drain and set aside.
In a dutch oven saute olive oil, onion and celery until tender.  Add carrots and zucchini and saute for about another minute or so. Add broth, diced tomatoes, tomato paste, black beans, corn and digalini pasta.  Salt and pepper to taste. 

Grilled Cheese Croutons

1/4 cup butter, softened
1/4 tsp. thyme
6 slices of whole grain bread
3 slices of cheddar cheese

Heat a large skillet over medium-high heat. In a small bowl, combine the butter and thyme. Spread one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top with the cheese, then with the remaining 3 bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side.

Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1-inch squares. Makes about 60 croutons.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset!