Cauliflower and Cannellini Bean Soup

Name: Cauliflower and Cannellini Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, finely diced; 4 cloves (20 g) garlic, minced; 1 medium (about 1.5 lb) (680 g) cauliflower head, cut into 1-inch florets; 1½ cans (15 oz each), drained and rinsed (850 g) cannellini beans, drained and rinsed; 6 cups (1440 ml) vegetable broth; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 2 tablespoons (30 ml) extra-virgin olive oil, for drizzling (optional)

From the MyKitchenBank Kitchen

A rustic Italian soup with tender cauliflower florets and creamy cannellini beans in a garlicky vegetable broth, finished with fresh parsley and good olive oil. Hearty, comforting, and ready in under an hour.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: 4 servings (about 2 quarts)

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Steps

Before you start

Gather all ingredients and prep the vegetables before you start cooking
Use good-quality vegetable broth—it's a main flavoring component
Have crusty bread or small pasta ready on the side if desired

1
Sauté aromatics
- Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium heat.
- Add the diced onion and cook, stirring occasionally, for about 5 minutes until softened and translucent.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
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Ready when: Garlic smells fragrant and onion is translucent
Tip: Don't let the garlic brown—it will taste bitter. Keep the heat at medium.
2
Add cauliflower and broth
- Stir in the cauliflower florets, coating them lightly with the oil.
- Pour in all 6 cups of vegetable broth.
- Increase the heat to medium-high and bring the soup to a gentle boil, then lower the heat to medium and maintain a steady simmer.
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Ready when: Broth comes to a boil
Tip: A gentle simmer (small bubbles breaking at the surface) is better than a rolling boil, which can break apart the cauliflower.
3
Simmer until cauliflower is tender
- Simmer uncovered for 15 to 18 minutes, stirring occasionally.
- The cauliflower should be very tender and easily pierced with a fork, but not falling apart.
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Ready when: Cauliflower florets break easily when pressed with a spoon
Tip: Stir occasionally to ensure even cooking and to prevent sticking on the bottom.
4
Add beans and season
- Stir in the drained and rinsed cannellini beans.
- Add the red pepper flakes if using.
- Simmer for another 5 to 7 minutes, just until the beans are heated through.
- Taste the soup and season with kosher salt and freshly ground black pepper to your preference.
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Ready when: Beans are heated throughout and soup simmers gently
Tip: Taste before adding salt—broth already contains sodium. Add salt gradually, then taste again.
5
Finish and serve
- Remove the pot from the heat.
- Stir in most of the fresh chopped parsley, reserving some for garnish.
- Ladle the soup into bowls.
- Drizzle each serving with a little extra-virgin olive oil and scatter with the remaining fresh parsley.
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Tip: A good-quality finishing olive oil makes a noticeable difference in flavor—don't skip this step if you have it.

Good to know

Tips

For a heartier soup, add small pasta (ditalini or orzo) in the final 10 minutes of cooking, or offer it on the side.
If you prefer a creamier texture, blend half the soup using an immersion blender, then stir it back into the pot before serving.
Save the liquid from canned beans (aquafaba) to add 1/4 cup instead of a bit of broth for extra body and a subtle nutty flavor.
Pair with crusty bread for dipping or serve alongside a green salad for a complete meal.

Make ahead

Prepare the soup up to 1 day ahead. Store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium heat, stirring occasionally, until hot. Add fresh parsley and finishing oil just before serving.

Storage & reheating

Room temperature: 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat, adding a splash of broth or water if the soup has thickened.

Substitutions

cannellini beans → Great Northern beans or white kidney beans. Any creamy white bean works well; use the same quantity.
vegetable broth → Chicken broth or low-sodium broth. Chicken broth adds richness; reduce salt slightly if using salted broth.
fresh flat-leaf parsley → Fresh basil or chives. Basil leans more Mediterranean; chives offer a subtle onion note.
red pepper flakes → Freshly grated black pepper or a pinch of cayenne. Adjust to your preferred heat level; red pepper flakes add gentle warmth.