Cauliflower, Kale, and White Bean Soup
I love this soup! It’s a cross between soup and vegetarian stew – perfect for the chillier months when you want a warm, nourishing dish. Plus, soup is easy to eat for a few days for lunch and dinner, which takes the load off of you for a few days of cooking.
½ cup diced onions
1 tbsp minced fresh garlic
1 can rinsed organic white beans
2 tsp olive oil
½ cup white wine
1 head cauliflower, cored, washed, and chopped
3 ½ – 4 cups vegetable stock
1 ½ cups thinly sliced and torn curly kale leaves, remove and discard center rib
1 tsp chopped fresh tarragon
Salt and pepper to taste
Two Notes: Cannelini, Great Northern, Navy are all good choices. I do recommend organic if you’re buying canned. Also, vegetables used in stocks impact the flavor and color. This vegetable stock has tomato and mushrooms in it. If your stock is lighter in color, it’s still good!
- In a large pot, sauté onions and garlic in olive oil over medium-low heat for 5 minutes. Add in the rinsed white beans, and cook for 5 minutes more.
- Add wine, and let it reduce by half. Add cauliflower and vegetable stock. Bring to a boil, and reduce heat to medium-low.
- Cook until cauliflower is soft, about 20 minutes. Add kale, simmer for 5 more minutes.
- Add tarragon, salt and pepper to taste.
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