Tomato, White Bean & Cauliflower Soup Recipe – Gigi Importing

Name: Tomato, White Bean & Cauliflower Soup Recipe – Gigi Importing
Ingredients: 1½ tbsp extra-virgin olive oil; 4 cloves garlic, sliced; ½ cup chopped celery; 2 cups chopped cauliflower florets; 1 can (28 oz/796 mL) GiGi peeled plum tomatoes with purée or juice; 3 cups reduced-sodium vegetable stock; ½ cup red wine; 1 tbsp no-salt-added tomato paste; 1 can (19 oz/540 mL) no-salt-added cannellini beans (or white kidney or navy beans), rinsed and drained, divided; 2 tbsp minced fresh sage leaves; 3 tbsp chopped fresh basil; 1 bay leaf; ½ tsp sea salt; Freshly ground black pepper to taste; 6 oz (175 g) Pantanella spelt spaghetti; Freshly grated Pecorino Romano cheese for serving (optional)

gigiimporting.com

Warm up with a bowl of Tomato, White Bean & Cauliflower Soup with Spaghettini. Made with quality Italian ingredients, this easy recipe is perfect!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gigiimporting.com.

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Ingredients

1½ tbsp extra-virgin olive oil
4 cloves garlic, sliced
½ cup chopped celery
2 cups chopped cauliflower florets
1 can (28 oz/796 mL) GiGi peeled plum tomatoes with purée or juice
3 cups reduced-sodium vegetable stock
½ cup red wine
1 tbsp no-salt-added tomato paste
1 can (19 oz/540 mL) no-salt-added cannellini beans (or white kidney or navy beans), rinsed and drained, divided
2 tbsp minced fresh sage leaves
3 tbsp chopped fresh basil
1 bay leaf
½ tsp sea salt
Freshly ground black pepper to taste
6 oz (175 g) Pantanella spelt spaghetti
Freshly grated Pecorino Romano cheese for serving (optional)