Cauliflower, Vegetable & Bean Soup

This soup is perfect on this rainy cold day.  It's Mike's family's recipe and it is amazing!  We added some white beans to it for protein.  Plus, with beans it is a good meatless alternative for Lent Fridays. 

Cauliflower, Vegetable & Bean Soup

Ingredients

• 1 head of cauliflower broken into florets
• 1/2 tbsp. olive oil 
• 1/4 tsp. sea salt
• ¼ tsp. of black pepper
• 2 cups chicken broth
• 1 large white onion diced
• 2 cloves are garlic minced
• 3 carrots peeled and diced
• 3 stalks of celery diced
• 1- 15 ounce can of cantallini beans
• 1- 15 ounce can of diced tomatoes
• 1 tsp. dried oregano
• 2 tsp. dried basil
• 1 tsp. dried parsley



Grocery shopping and workout outfit all in one haha

• 2 cups of pasta of your choice.

Directions

1. Saute garlic, diced onions, celery, and carrots in olive oil until soft and onions are translucent.
2. Add chicken broth, can of tomatoes, seasonings and cauliflower.
3. Bring soup to a boil.
4. Then simmer until cauliflower fully cooked.  About 30-40 minutes.
5. Cook pasta separately.
6. Add cantallini beans and let cook another 5 minutes.
7.  Add pasta and enjoy!!!