Creamy White Bean Soup
Ingredients:
1 cup cauliflower florets, cut into ½ inch pieces
3 roma tomatoes, cut lengthwise into fourths
1 white onion, diced
3 cloves garlic, minced
2 tablespoon fresh thyme leaves
2 15.5 oz. cans northern white beans, drained and rinsed
4 cups vegetable stock
1/2 cup grated parmesan
Salt and pepper
Garnish with:
Fresh parsley
Pumpkin seeds
Shaved parmesan cheese
Bacon bits
Preheat the oven to 400 degrees. On a baking sheet, toss cauliflower and tomatoes with a drizzle of olive oil and salt and pepper to taste. Bake for 20-25 minutes until veggies are roasted and lightly browned.
In a large pot, heat a 1 tablespoon olive oil over medium-high heat. Add onion and cook until softened and lightly browned (about 8 minutes). Add garlic and thyme and cook until fragrant (1-2 minutes). Add roasted cauliflower, tomatoes, white beans, and vegetable stock. Increase heat to high and bring to boil.
Once boiling, reduce heat to low and let simmer for 5 minutes. Using an immersion blender (or just pour into a regular blender if you’re like me), blend until smooth and creamy. Add grated parmesan cheese and blend in. Taste, then add salt and pepper as needed.
Garnish with parsley, pumpkin seeds, parmesan cheese, or bacon! I served it with sour dough bread.
