This is my favorite bean soup!
I came up with it when I was pregnant with triplets.
I don’t know why, but I craved cauliflower and beans terribly! It’s not the most harmful of desires, right? hee-hee. So, I ate it absolutely every day and big cups of it.
It’s hard to believe, but I’m not tired of it, and it remains one of my favorite soups.
Simple, delicious, easy to cook, and very healthy! There is no oil in this soup and the vegetables do not need additional roasting, which makes the recipe ideal from all sides.
Ready? Set? Let’s go cooking!
We will need:
1 1/2 cups of broth or water
1/3 of a white onion
1 medium carrot
1/2 stick celery
3 large cauliflower florets
1 medium potato
1/2 can of white beans
A handful of fresh spinach
Black pepper and salt
Cut potatoes, onions, celery, and carrots into cubes and put them all in the boiling water.
Cook for about 10 minutes then add cauliflower.
Chop the tomato and put it in a saucepan. You don’t have to peel it. It depends on your preference.
Cook for another 5-7 minutes and add the rinsed beans.
At the very end, season with pepper and add the spinach.
Cook until the potatoes are ready, about 5 minutes.
Close the lid and let it brew. Done! Tasty and very healthy!