Cauliflower, Leek, and White Bean Soup

Yield ½ gallon

1 carrot-Medium Diced

1 head of cauliflower-florets removed. Save stalks for next step.

Toss with olive oil and roast until tender in 400 F oven.


4 ribs Celery Rough Cut

¼ cup Fresh Fennel-Rough Cut

1 bunch of Leeks-Rough Cut

1 cup Spanish Onions-Rough Cut

¼ cup Extra Virgin Olive Oil

Whatever cauliflower stalks that are left from first step.

Combine in heavy bottom stock pot and sauté until tender, but with minimal browning.


2 cups Dried Navy Beans

8 cups Vegetable Stock

Add to stock pot and bring to a simmer until beans are tender.

Then puree, add Carrot and Cauliflower mixture and adjust seasoning with salt and pepper.