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Tuscan White Bean and Roasted Garlic Soup Recipe


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!


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


Drain and rinse the cannellini beans. Set them aside.
Wash the cauliflower and cherry tomatoes. Dry the basil leaves.
Preheat your oven to 400°F (200°C) for roasting the garlic.
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.
While the garlic is roasting, chop the onion and cut the cauliflower into small florets.
Heat a pot over medium heat. Add 1 tbsp olive oil, then the onion, and cook until soft, about 5 minutes.
Add the cauliflower, cherry tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
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.
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.
Chop the basil into thin strips.
Blend the soup until smooth using an immersion blender or in batches with a regular blender.
Serve the soup hot, drizzled with balsamic glaze and topped with basil. Accompany with crispy Parmesan flatbread.

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