MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cauliflower Cannellini Bean Soup
Categories: Soups
Yield: 4 Servings

1 1/2 c Cooked cannellini or
- Navy beans (1 can)
4 c Water or bean cooking liquid
1 Bay leaf
1 Unsalted vegetable bouillon
- cube
1 tb Olive oil
2 cl Fresh garlic;
- peeled, stemmed, minced
2 c Cauliflower (1 sm); chopped
2 Celery ribs;
- trimmed & sliced thin
2 sm Carrots;
- peeled & sliced thin
1 ts Dried basil leaf
1/2 ts Dried thyme leaf
1/2 c Crushed tomatoes -OR-
2 tb Tomato paste
Salt & fresh ground pepper;
- pto taste
2 tb Fresh parsley or
- basil leaves;
- minced

Total time: 25 minutes

If using canned beans, drain and rinse.

Heat the beans with water or bean broth, vegetable bouillon cube, and
bay leaf.

Heat the oil on low in a heavy bottomed soup pan or pressure cooker.

Prep the vegetables.

Stir fry the garlic in oil for 2 minutes.

Add the vegetables, and stir fry 2 minutes on medium/high heat.

Stir in the basil and thyme.

Pressure Cooker:

Add 1 cup hot water, lock cover, bring up to high pressure, reduce
heat, set timer for 3 minutes.

Use quick pressure release, add soup stock and beans to the pot,
along with tomato sauce or tomato paste.

Add 1/4 ts salt or to taste & fresh ground black pepper to taste,
heat for 5 minutes, add minced parsley and serve.

Stove Top:

Add soup stock and beans to the vegetables, bring to a boil, cover and
simmer 15 to 20 minutes until the vegetables are tender.

Add the tomato sauce or tomato paste, salt, and pepper to taste and
continue cooking another 5 minutes.

Add the minced parsley and serve.

Crockpot:

After stir-frying the vegetables, add all ingredients to crockpot,
cover, set heat to low, cook for 4 hours.

Add salt & pepper to taste and minced parsley or basil.

Tips:

I realized when I was making this soup that it could be cooked just as
easily in a regular soup pot, even though not quite as quickly. It
would take about 15 extra minutes of cooking time. Otherwise the
cooking directions are exactly the same. It could also be finished in
a crockpot, or you could just throw in all the ingredients, set the
crockpot on low, and go away for 6 hours.

Per 177 g Serving: 144 cal, 4 g fat (24% CFF), 1 g sat fat,
22 g carbs, 195 mg sodium, 7 g fiber, 4 g sugars, 7 g protein,
low Cholesterol

Adapted FROM: Jill Nussinow MS, RD

Recipe FROM: <https://web.archive.org/web/20180726003602/
http://www.savvyvegetarian.com/vegetarian-recipes/
cauliflower-cannellini-bean-soup.php

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