Adapted from Paul Bertoli

Soup Ingredients:

3 tbsp of extra virgin olive oil, plus more for garnish

1 yellow onion, sliced

2 cloves of garlic

2 tsp of salt

2 heads of medium sized cauliflower

1 cup of white navy beans, pre-cooked


Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes. Add garlic and cook for another 5 minutes to let the garlic bloom.

Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.

Add 1 cup of white navy beans

Working in batches, puree the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.

Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and nettle pesto.

[Read our Quick & Easy Nettle Pesto Recipe at]

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