White Bean Soup With Broccoli Rabe

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4 slices hearty whole wheat bread, cut into 1-inch cubes

1/4 cup extra-virgin olive oil

1 large Spanish onion, thinly sliced

2 tablespoons dry vermouth

2 carrots, coarsely chopped

2 celery ribs, coarsely chopped

2 thyme sprigs

1 rosemary sprig

1 bay leaf

4 garlic cloves, minced

1 quart low-sodium chicken stock

Two 19-ounce cans white cannellini beans, drained and rinsed

Salt and freshly ground black pepper

1/4 teaspoon crushed red pepper

2 pounds broccoli rabe, large stems discarded, the rest coarsely chopped

1 tablespoon fresh lemon juice

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