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Easy Cauliflower White Bean Soup
Servings: 4 | Amount Per Serving: 1/4
Calories: 226 | Carbohydrates: 36g
Fiber: 11g | Protein: 14g
Sodium: 496mg | Sugar: 2g
Total Fat: 6g | Saturated Fat: 1g
Vitamin A: 371U | Vitamin C: 23mg
Calcium: 214mg | Iron: 4mg
Potassium: 175mg | Cholesterol: 4mg
Prep Time: 10mins
Cook Time: 20min
Total Time: 30min
Ingredients
1) 2 tablespoons olive oil
2) 1 medium onion, diced
3) 1 small cauliflower head, cut into florets
4) 4 garlic cloves, minced
5) 1 medium potato, diced
6) 820gr can cannellini beans, drained + rinsed
7) Salt, to taste
8) 4 cups low sodium vegetable broth (or chicken broth)
9) 1 tablespoon herbs (oregano, basil)
10) 0.25 cup dry white wine
11) 1 cup water (or more broth)
12) 1 laurel leaf
Steps
1) In a medium pot, heat your olive oil on medium and add in the onion, sauté until softened.
2) Stir in the garlic.
3) Add the wine to deglaze the pot.
4) Add in the cauliflower, beans, broth, water, herbs and salt and pepper to taste.
5) Lower the heat to a simmer and cook for 12 minutes.
6) Remove the pot from heat source and use an emersion blender and blend until smooth and creamy.
7) Taste and adjust the salt, pepper and herb blend if needed.
8) Portion out the soup to serve in your bowl and top with some parmesan and a nice drizzle of olive oil or lemon juice (optional).
Notes
1) Add some carrots for more Vitamin A.
2) Add some fresh ginger for a flavor kick and its anti-inflammatory properties.
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