Cauliflower and White Bean Soup

If you are looking for a light dish for lunch or dinner, look no further! 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!

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.

Scroll down to see the nutrition facts for this recipe!