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Recipe Home > Main Dish > Rosemary White Bean Cauliflower Soup



Rosemary White Bean Cauliflower Soup



0 made it | 0 reviews | 0 photos
Source: Chelsea - Victae


Serves
4
Prep
20 Minutes
Cook
35 Minutes
Rosemary White Bean Cauliflower Soup

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This creamy, silky soup is going to change your life! And the way you think about cauliflower (it’s not just for dipping into ranch!).  Rosemary and white beans are a match made in heaven, and adding roasted cauliflower to the mix is a creative and nutritious way to add more vegetables to your lunch or dinner.  I served mine with pan-seared wild cod.  You’re missing out if you don’t make this ;)


Ingredients


1 head cauliflower, rinsed and divided into florets
Pinch of salt
2 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, diced
1 15 oz. can White Beans (Cannellini), drained and rinsed
3 cups water
¼ teaspoon ground black pepper
Pinch of freshly grated nutmeg
2 sprigs of fresh rosemary, finely chopped


Directions


Preheat oven to 425˚ F.  Toss cauliflower, 1 tablespoon olive oil, and salt on baking sheet, and roast for 20 minutes.


Meanwhile, heat 1 tablespoon olive oil in Dutch oven over medium-low heat and sauté onions for 15 minutes.  Add garlic and sauté for 2 minutes. 


Remove cauliflower from oven and add to Dutch oven, stirring ingredients for another 3 minutes.  Add beans, water, and fresh rosemary.  Simmer for 5 minutes.


In small batches, blend soup until creamy with a blender.  Season with pepper and nutmeg.  Return to heat on low until ready to serve. 


 


Enjoy!


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