This soup brings me back to skiing as a kid. I would run into the lode and get a big ol bowl of warm soup to warm up my frozen hands hand face.
Whether your skiing or cooking dinner at home, this white bean vegetable soup is wonderfully hearty while containing wholesome ingredients. I love snuggling up with a big bowl of this and some freshly toasted bread. This soup is plenty tasty on it’s own, but I personally like to add a big pile of parmesan on top (hehe).
Serves: 4 servings
- 1 cup celery - chopped into ¼ inch pieces
- head of cauliflower - chopped into florets
- 1 cup carrots - chopped into ¼ inch pieces
- 1 red onion - cut into thin strips
- 2 cloves garlic - minced
- ½ tsp red pepper flakes
- 2 tbsp olive oil
- 4 cups vegetable broth
- 2 cans white beans
- 4 stalks of thyme
- 2 bay leafs
- chunk of parmesan cheese - 2 inches
- freshly grated parmesan
- In a large pot add the cauliflower, celery, carrots, red onion and olive oil. Saute over medium heat until the veggies soften and start to get slightly brown.
- Add the garlic, red pepper flakes, vegetable broth, white beans, thyme, bay leafs and parmesan cheese. Let cook for ~30 minutes stirring periodically. Taste and add salt as needed.
- Remove the bay leafs and thyme. With a hand blender, blend the soup for about 45 second to blend only some of the content (keeping it chunky). Scoop the soup into 3-4 bowls.
- Add toppings arugula and freshly grated parmesan