Cauliflower and White Bean Soup

A pot of hearty cauliflower soup with white beans, topped with cheese.

4.50 from 6 votes

This hearty cauliflower soup is loaded with white beans, leeks, and adds a little kick from jalapeño pepper. It's perfect for lunch, and filling enough for a vegetarian dinner.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: Any

Keyword: cauliflower and white bean soup

Servings:

Calories: 214kcal

Author: Susan Pridmore

Equipment

Chef's knife
Dutch oven or other heavy-bottomed pot
box grater

Ingredients

1 tablespoon extra virgin olive oil
1 cup diced celery
1 cup thinly sliced leek
¼ cup minced jalapeño
2 cups chopped cauliflower
1 tablespoon minced garlic
½ teaspoon dried thyme or large sprig of fresh thyme
1 teaspoon kosher salt
¼ teaspoon coarsely ground black pepper
¼ cup white wine
4 cups vegetable broth (or 4 cups water and 4 teaspoons of Better Than Bouillon Roasted Vegetable Paste)
14.5 ounce can cooked white beans either cannellini or Navy white beans (or 1½ cups cooked beans)
Knob Parmesan cheese rind (about 1" piece)
grated Parmesan cheese for topping optional garnish
Pesto optional garnish

Instructions

Cook the white beans if you want to use them from dried. If you use canned beans, skip to the next step.
Prep all the veggies.
Warm the olive oil in a Dutch oven, or other heavy bottomed, large pot suitable for soup, and add the celery, leek, jalapeño and cauliflower. Sauté until the celery and leeks soften over medium-high heat, about 10 minutes.
Add the garlic, thyme, salt and pepper. Sauté for a few minutes until fragrant.
Add the wine. Toss the veggies in it, and cook until the wine is absorbed or cooked off. Add the vegetable stock, cooked beans, and the knob of Parmesan rind. Bring to a simmer, and cook until the cauliflower is tender, about 15 minutes.
Serve hot with grated parmesan cheese and pesto on the side as optional toppings.

Nutrition