- 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]