Photo and Recipe by Tod DimmickA bowl of this soup, along with some fresh warm bread, is a perfect antidote to a rainy cold day.
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
4-6 cups chicken or vegetable stock
2 TB tomato paste
1 tsp Italian seasoning
1 glove garlic, crushed
1 cup cherry or grape tomatoes, halved
1 cup cauliflower florets, chopped into 1/2 inch pieces
2 TB minced black olives or olive tapenade
1 can (15 oz) cannellini beans, drained and rinsed
Salt and pepper to taste (the olives may already have salt, take that into account)
Shredded Parmesan
Put the stock in a medium saucepan over medium heat. While stock is heating, put tomato paste in a measuring cup or small bowl, add a few tablespoons of stock, and whisk with a fork. Mix tomato paste liquid and the Italian seasoning into the stock in the saucepan, and bring to a low boil Add the garlic, tomatoes, cauliflower, and minced olives and cook for 5 minutes or until cauliflower is tender-crisp. Stir in the white beans, season to taste with salt and pepper, and heat for another minute. Distribute to serving bowls, topping with Parmesan cheese.
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