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.