Stashcook: Meal Planner & Recipe Keeper

Tuscan White Bean and Roasted Garlic Soup Recipe

Stashcook

This is a warm, creamy soup made with white beans and cauliflower. It has roasted garlic and tomatoes. You top it with basil and serve it with crispy bread. It's good for a cozy meal!

Ingredients

2 x (15 oz) cans cannellini beans
1 large head cauliflower
48 fl oz vegetable broth
2 whole grain flatbreads
1 bunch fresh basil
1 bulb garlic
1 pint cherry tomatoes
1 large yellow onion
1 tbsp balsamic glaze
1/4 tsp black pepper
2 tbsp extra virgin olive oil
1/2 tsp dried oregano
1/2 tsp salt
1/4 cup grated Parmesan cheese

Method

1
Drain and rinse the cannellini beans. Set them aside.
2
Wash the cauliflower and cherry tomatoes. Dry the basil leaves.
3
Preheat your oven to 400°F (200°C) for roasting the garlic.
4
Cut the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast in the oven for 25-30 minutes.
5
While the garlic is roasting, chop the onion and cut the cauliflower into small florets.
6
Heat a pot over medium heat. Add 1 tbsp olive oil, then the onion, and cook until soft, about 5 minutes.
7
Add the cauliflower, cherry tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
8
Squeeze the roasted garlic out of its skin and add to the soup. Add the beans, oregano, salt, and pepper. Simmer for another 10 minutes.
9
While the soup simmers, brush the flatbreads with the remaining olive oil and sprinkle with Parmesan cheese. Toast in the oven until crispy, about 5 minutes.
10
Chop the basil into thin strips.
11
Blend the soup until smooth using an immersion blender or in batches with a regular blender.
12
Serve the soup hot, drizzled with balsamic glaze and topped with basil. Accompany with crispy Parmesan flatbread.

Company

About Us Testimonials FAQs Press Social
hello@stashcook.com

© Copyright 2026 Stashbox Ltd. All rights reserved.