from Mark Bittman's Kitchen Express (which includes the tagline "404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less"), with thanks to my dear Elizabeth for the wonderful Christmas gift:

Zuppa di Pane (Bread Soup)

Mark says, "I sometimes add an egg or two at the end of cooking, giving them a couple of minutes to cook before adding the croutons."

Heat the oven to 450F.  Cut good-quality bread into large cubes; toss with olive oil, salt, and pepper; and toast on a cookie sheet until golden.  Meanwhile, cook some chopped onion in olive oil for about two minutes.  Add a can of drained pinto, red, or white beans; six cups of stock; and a sprig of fresh thyme.  Continue cooking until warmed through. Add a couple handfuls of chopped spinach and the croutons; stir until the spinach is wilted; season with salt and pepper; and serve, topped with a few more croutons. 

I'm planning to make this with spinach I purchased from Stick and Stone Farm, beans from Cayuga Pure Organics, and bread from Fat Boy Bakery (if I'm feeling inspired, I may bake a loaf of my own).