Cauliflower and White Bean Soup with Pesto

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

Cauliflower and White Bean Soup with Pesto

This hearty, rustic cauliflower soup is loaded with white beans, leeks, and adds a little kick from jalapeño pepper. It's finished with a swirl of pesto for a flavorful lunch or vegetarian dinner.

Course Soup

Cuisine Any

Keyword cauliflower soup

Prep Time 20

Cook Time 30

Total Time 45

Servings

Calories 214kcal

Author Susan Pridmore

Ingredients

1 tablespoon extra virgin olive oil
1 cup diced celery
1 cup thinly sliced leek
¼ cup minced jalapeño pepper Or 2 tablespoons of canned roasted Hatch chiles
2 cups chopped cauliflower, using the florets and stems
1 tablespoon minced garlic or use Gourmet Garden Garlic Paste, found in the herbs area of your produce dept.
½ teaspoon dried thyme
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup dry white wine Pinto Grigio and Sauvignon Blanc work great
4 teaspoons Better Than Bouillon, Roasted Vegetable Paste
1 14.5-ounce can of Navy white beans or cannellini beans or 1½ cups cooked from dried
Knob Parmesan cheese rind (about 1" piece)
1 tablespoon basil pesto
grated Parmesan cheese optional garnish

Instructions

Cook dried white beans if you want to use them from dried. If you use canned beans, skip to the next step.
Prep all the veggies. See the Meal Prep Ahead Section in the below Notes if you want to prep them ahead.
Sauté. Warm the olive oil over medium-high heat in a Dutch oven, or other heavy bottomed, large pot suitable for soup. Add the celery, leek, jalapeño and cauliflower all at once. Sauté until the celery and leeks soften, about 10 minutes.
Add the garlic, thyme, salt and pepper. Sauté until fragrant, about 1-2 minutes.
Deglaze. Add the wine. Toss the veggies in it, and cook until the wine is absorbed or cooked off.
Simmer. Add 4 cups of water, Bouillon paste, cooked beans, and a knob of Parmesan rind. Simmer until the cauliflower is tender, about 15 minutes.
Stir in the basil pesto.
Serve warm with grated parmesan cheese for an optional topping.
Store. Store leftover soup in the refrigerator in an airtight container for up to 4 - 5 days or in the freezer in a freezer-safe container for up to 2-3 months.
Always bring the soup to room temperature before storing it in the refrigerator or freezer.

Notes

Meal Prep Ahead Plan

Cook dried white beans ahead of time if you don't used canned beans. Drain, rinse, and store in airtight containers such as jars. Label.
Wash the celery, leek, jalapeño pepper, and cauliflower and dry well. Leeks are grown in sandy soil, so be sure to feather out the layers under running water to remove any grit.
Dice the celery and thinly slice the leek. Slice the jalapeño in half lengthwise and remove the pith (light green parts) and seeds and mince. Transfer the celery, leek, and jalapeño to airtight containers. I typically use jars and label them with the date. They'll keep for 3 days in the refrigerator.
Remove the leaves from the stem end of the cauliflower and slice the cauliflower in half through its stem. Starting with one of the halves, chop the cauliflower florets and stems into bite-sized pieces. The stems need to cook longer, so it's best to chop them into smaller pieces than the florets. Transfer 2 cups to airtight containers and label. They'll keep for 5-7 days in the refrigerator.
Mince the garlic and store in a small jar and label. This will keep for 5 days in the refrigerator.
When you're ready to make the soup, start with Step 3 in the below Recipe Card. You'll need about 30 minutes to complete the soup.

Time-Saving Tips

Use canned beans in place of cooking them from dried.
Use pre-diced celery and buy a bag of fresh cauliflower florets if your market sells them. Slice the cauliflower florets into bite-sized pieces.

Nutrition