cauliflower and cannellini soup
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Cauliflower and cannellini soup

Course First course, Soup
Cuisine Tuscan
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Author Giulia


  • 1 medium leek
  • Extra virgin olive oil
  • 1 teaspoon of salt
  • 1 head of cauliflower, about 500 g
  • 500 ml of hot water
  • 400 g of cooked beans
  • Fresh thyme
  • Black pepper


  • Thinly slice the leek, use both the white and green parts. Put them on the bottom of your soup pot. Drizzle with a few tablespoons of extra virgin olive oil and sprinkle with salt. Cook on low flame for about 5 minutes, stirring often, until leeks are soft.
  • Add the cauliflower cut into florets, stir to mix with the leeks and cook for 5 more minutes to let the flavours mingle.
  • Cover with the hot water and cook on low flame until the cauliflower is so soft that you can mash it with a fork.
  • Add the beans and cook for about 5 minutes, then blend until smooth. Should it be too thick, add some more water.
  • Season with salt, a few turns of pepper and fresh thyme, then drizzle with fresh extra virgin olive oil and serve.
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