Cauliflower, Fennel, and White Bean Soup
The cauliflower is the foundation of this soup, but adding the fennel lends a slightly sweet anise flavor, and the white beans contribute to the creamy texture.
Ingredients
- 2 tablespoons olive oil
- 3 chopped shallots
- ½ cup diced celery
- ½ cup diced carrots
- 2 cups fresh fennel bulb and stems (light green only) chopped (that would be about 2) * Save fennel fronds to create an olive oil topper. See note below
- 1 head of cauliflower, chopped
- 1 can white beans (cannellini or great northern beans), drained and rinsed well
- 6 cups (2- 32 oz carton vegetable stock), reserve 2 cups on the side
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon of salt
- 1 teaspoon pepper
- ¼ teaspoon red pepper flakes
Instructions
- Add olive oil, shallots, celery, carrots, and fennel to a large pot. Stir constantly on med-high heat and sweat the vegetables for ten minutes.
- Add cauliflower and continue stirring for another ten minutes. Incorporate white beans, broth, and herbs. Bring to a boil, then reduce the heat and let it simmer for 40 minutes. Ensure the vegetables are submerged in the broth. Depending on their size, you may need to add more broth.
- Turn off the heat and blend until smooth with an immersion blender. You can also blend in batches with a traditional blender.
- Serve with oil blend.
Notes
*Add chopped fennel fronds to ¼ cup of quality olive oil—season with salt and pepper or red chili flakes.