This recipe is quick, easy and so healthy. Because of the beans, the soup tastes rich and creamy, without having to add any cream at all. It is packed with fiber and protein from the white kidney beans and a ton of vitamins and minerals from the cauliflower. Broccolini, or baby broccoli, is softer and slightly sweeter than regular broccoli. It is a cruciferous vegetable rich in Vitamins C, A and K. It was sautéed with a liberal quantity of garlic. I hope you enjoy this light, but delicious meal!
You will need:
- Half a cauliflower, washed and cut into pieces
- 1 can white kidney or canellini beans rinsed thoroughly
- 2 shallots, finely chopped
- 3-4 cloves of garlic, chopped
- Fresh thyme
- Paprika
To Prepare:
1. Sautee shallot and onion in 1-2 tbsp of extra virgin olive oil until translucent
2. Add cauliflower and white beans and sauté for a couple minutes
3. Add water and salt and bring to boil.
4. Add the leaves of 3-4 sprigs of fresh thyme.
5. Reduce to simmer until cauliflower is soft.
6. Remove from flame and blend the soup with immersion blender or regular blender. Add water or simmer until you achieve the desired consistency. Careful to cool the soup enough before you blend it.
7. Season with paprika and pepper and serve with whole wheat bread.
Sautéed Broccolini with Garlic
You will need:
- 1 bunch broccolini
- 3-4 cloves of garlic, finely sliced.
To prepare:
1. Super simple: sauté garlic in 2 tbsp of olive oil, and when the garlic is translucent add the broccolini and sauté for another minute or so.
2. Add a little bit of salt and water, cover and reduce the flame for a few minutes.
3. Remove from the pan when the broccolini is a bright green color and water has evaporated. You do not want to overcook this.
4. Crack some pepper over the top, and optionally shave some parmesan cheese and serve!
This recipe serves 2
