Creamy White Bean & Cauliflower Soup with Spinach

It’s officially the holiday season, friends!

This time of year, I find that it’s easy to get wrapped up in holiday parties and festive events which can make prepping for weeknight meals fall by the wayside. Dinners can often end up being forgotten or just very sad. Which is why today, I share with you this delicious recipe that freezes beautifully and makes for a fabulous quick dinner or the perfect pre-celebration fare.

Cozy, warm and creamy.

I love soup, and this one is particularly fabulous. First of all, it’s hearty and comforting without being heavy and it’s a total breeze to whip up. I’m talking 10 minutes hands on time and another 20 minutes simmering on the stove. Done. Squeeze in some fresh lemon juice and throw on some freshly grated Parmesan and you’ve got yourself a gorgeous meal with almost zero cleanup. So crank the Rockin’ Holidays on Pandora, whip up a batch (or two) of this soup and get excited for the holiday season.

It’s going to be a fabulous one.

Creamy White Bean & Cauliflower Soup

1 tablespoon olive oil
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 clove garlic, minced
2 (16 ounce) cans white kidney beans, rinsed and drained
1 head of cauliflower, cut into florets
3 1/2 cups vegetable broth (more for your desired consistency)
1/4 teaspoon ground black pepper
1 sprig fresh rosemary
1 bunch fresh spinach, rinsed and thinly sliced
1 tablespoon lemon juice
optional: garnish with fresh Parmesan

In a large saucepan, heat oil. Cook onion, celery and carrot in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, cauliflower, broth, pepper, and rosemary sprig. Bring to a boil, reduce heat and cover, then simmer for 20 minutes.

Remove rosemary sprig. Place half of the bean and vegetable mixture in a blender, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot. Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and garnish with Parmesan if using.

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