Cauliflower and White Bean Soup

If you are looking for a light dish for lunch or dinner, look no farther! Loaded with heart-healthy nutrients, this soup is sure to please and is vegetarian and vegan-friendly. You can even freeze the leftovers for another day!

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Makes 8 servings
Serving size: 2 cups
Prep Time: 15 minutes
Cook Time: 2-4 hours

Ingredients for cauliflower and white bean soup

  • 1 medium head of cauliflower, chopped into bite-size pieces
  • 1 can cannellini beans, drained and rinsed
  • 1 can diced tomatoes
  • 32 oz container of vegetable broth
  • ½ white onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tbsp cumin

Directions for cauliflower and white bean soup

  1. Place onion, pepper, and garlic in a dutch oven pot and sauté over medium-high heat until onions are translucent and fragrant.
  2. Add the rest of the ingredients and stir well.
  3. Turn down to low heat and cook for 2-4 hours, stirring occasionally.
  4. Soup is ready when cauliflower is tender.
  5. Serve hot.

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Nutrition facts

Per Serving

  • calories: 91
  • carbohydrate: 18g
  • fat: 0.75g
  • fiber: 5.3g
  • potassium: 368mg
  • protein: 5.5g
  • sodium: 413mg
  • sugar: 4g

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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