Name: White Bean-Cauliflower Soup with Tomato, Fresh Basil & Garlic Sticks
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 1 ½ medium heads cauliflower; 2129 ml chicken or vegetable broth; 3 flatbreads or naan; 1 small pkg fresh basil; 9 cloves garlic; 3 small pkgs grape tomatoes; 1 ½ medium yellow onions; balsamic vinegar; black pepper; extra virgin olive oil; Italian seasoning; salt

White Bean-Cauliflower Soup with Tomato, Fresh Basil & Garlic SticksWhite Bean-Cauliflower Soup with Tomato, Fresh Basil & Garlic Sticks — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

1 ½ medium heads cauliflower

2129 ml chicken or vegetable broth

3 flatbreads or naan

1 small pkg fresh basil

9 cloves garlic

3 small pkgs grape tomatoes

1 ½ medium yellow onions

balsamic vinegar

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Wash and dry the fresh produce.

Drain and rinse beans in a colander; set aside to drain further.

Peel, halve, and medium dice onions; peel and mince garlic.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom; add onion, garlic, and spices. Cook, stirring occasionally, until softened, about 5 minutes.

Meanwhile, separate each cauliflower head into bite-sized florets and cut stems into smaller pieces. Add cauliflower and water to the pot with the onion; continue to cook, stirring occasionally, while preparing the tomatoes.

Halve tomatoes; add to the pot along with the beans and broth. Stir to combine the soup and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer, stirring occasionally, until veggies are fork-tender, about 10 minutes.

Meanwhile, preheat oven to broil on high and position rack under the broiler.

Peel and mince additional garlic; place in a small bowl along with oil and spices. Stir to combine the garlic oil.

Place flatbread on a large baking sheet pan and spread garlic oil over top; place in the oven and broil until golden and crisp, 3-4 minutes. Remove from oven and slice crosswise into sticks.

While the garlic bread is toasting, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

When the soup is done, add vinegar, stir to combine, and remove from heat.

Divide soup between bowls and top with basil. Serve with breadsticks on the side and enjoy!

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