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Creamy White Bean Soup with Cauliflower & Greens

A bag of Alubia Blanca Bean with cauliflower, celery, onion, oregano, rosemary, bay leaf and thyme

White beans and cauliflower make a great pair, especially in a creamy soup like this one, from Jill Fergus of Feed the Swimmers (@feedtheswimmers). She calls it: "Vegetarian comfort food at its finest." We couldn't agree more!

  • 1 head cauliflower, broken into florets, stem chopped
  • About 2 cups cooked cannellini beans (RG Note: we recommend Rancho Gordo Marcella beans)
  • Olive oil, for cooking and finishing
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1/2-1 cup unsweetened plant milk
  • Vegetable stock, Better Than Bouillon, or Yondu and water
  • Bay leaf
  • Kale or similar, shredded
  • Herbs of choice
  • Parm rind or nutritional yeast
  • Sea salt
  • Fresh ground pepper
  • Grated cheese of choice for garnish
  • Roasted tomatoes for garnish (see below)
  1. If you’ve cooked your beans, reserve some of the pot liquor.
  2. Cauliflower gets steamed until very tender. You may also roast it until edges begin to brown for a flavor bump.
  3. While cauliflower steams: in a large pot, onion and celery get sautéed in olive oil, with kosher salt and fresh ground pepper (s&p), until sweaty and translucent. Garlic optional. Add to bowl with steamed cauliflower and purée, using plant milk to thin it a bit.
  4. Combine all back into the large pot with the addition of vegetable stock (Better than Bouillon or Yondu and water just as good) and any pot liquor, a bay leaf and herbs of choice. If not vegan, toss in a Parmesan rind. If vegan, you may add nutritional yeast. Add greens. Stir. Adjust liquid, salt and pepper.
  5. Simmer for about 15+ minutes adjusting liquid to suit your taste. Garnish with roasted tomatoes. Enjoy!

RG Note: The best tomatoes are “in season,” but out-of-season Romas would work fine. Cut tomatoes in half and place cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with sea salt and fresh thyme; cook them in a low oven, at about 275 degrees F, for an hour or two. The tomatoes should be somewhat dry with wrinkled skins.


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