Cauliflower Cannellini Bean Soup Recipe

INGREDIENTS

1 1/2 cups

cooked cannellini or Navy beans (1 can)

4 cups

water or bean cooking liquid

bay leaf

unsalted vegetable bouillon cube

1 tbsp

olive oil

2 cloves

fresh garlic, peeled, stemmed and minced

2 cups

chopped cauliflower (1 small head)

stalks celery, trimmed and sliced thin

small carrots, peeled and sliced thin

1 tsp

dried basil leaf

1/2 tsp

dried thyme leaf

1/2 cup

unsalted crushed tomatoes OR 2 Tbsp tomato paste

Salt and fresh ground pepper

2 tbsp

minced fresh parsley or basil leaves