from EatingWell magazine, November 2020

"Pureed cauliflower lends a creamy, silky texture to this vegetarian white bean soup without using a drop of dairy."

Deborah: really good depth of flavor the second day. 

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons minced fresh sage, divided
• 2 teaspoons minced fresh thyme, divided, plus more for garnish
• 6 cups cauliflower florets (1 medium head)
• 4 cups low-sodium vegetable or no-chicken broth
• 1 15-ounce can no-salt-added white beans, rinsed
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 2 slices whole-wheat sandwich bread (3 ounces), cut into 1/2-inch cubes

Directions

Preheat oven to 400°F.

Heat 2 tablespoons oil in a large pot over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and 1 teaspoon each sage and thyme; cook until fragrant, about 1 minute. Stir in cauliflower, broth, beans, pepper and salt. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the cauliflower is very tender, 15 to 20 minutes.

Meanwhile, spread bread on a rimmed baking sheet and bake until golden brown, about 10 minutes. Transfer to a medium bowl and toss with 1 tablespoon oil and the remaining 1 teaspoon each sage and thyme.

Puree the soup using an immersion blender (or in batches in a regular blender) until smooth. (Use caution when blending hot liquids.) Serve the soup with the croutons and drizzled with the remaining 1 tablespoon oil and sprinkled with more thyme, if desired.

Tips

To make ahead: Refrigerate soup for up to 3 days.

Nutrition Facts