Minestra di Cavolofiore aka Cauliflower Soup


Minestra di Cavolofiore

This cauliflower soup recipe has quickly become a weeknight favorite around the office at Acadia Benefits.  It is simple to make and the perfect dinner for a cold night.  Serve with a salad and fresh bread and you have quick meal that is sure to impress your family and friends!

Ingredients:
  • Olive oil
  • 1 head of cauliflower, cut into bite size pieces
  • 1 medium red onion, cut into medium dice
  • pinch of red pepper flakes
  • 4 garlic cloves, minced finely or pressed through a garlic press
  • 2 bay leaves
  • 1 cup marinara sauce (any jarred pasta sauce will do)
  • 4 cups chicken or vegetable stock
  • 1 cup ditalini (any small pasta will do)
  • salt and pepper to taste
  • grated Parmesan and extra virgin olive oil to serve
Directions:
  • Heat 4 tablespoons of olive oil over medium heat in a heavy bottomed stockpot or dutch oven.
  • Add cauliflower and brown, stirring frequently for 10 or so minutes.
  • Add onion and cook until translucent.
  • Add garlic and cook for another minute, stirring frequently.
  • Add bay leaves, marinara sauce, stock and season heavily with salt and pepper.
  • Cook for 20 minutes or so until soup begins to thicken.  Test for seasoning and add more salt and pepper if needed.
  • While soup is cooking, cook pasta according to directions.
  • Remove bay leaves.
  • Serve soup over pasta with Parmesan and a drizzle of extra virgin olive oil.
  • Also great with any fresh herbs you have on hand and croutons.
  • Enjoy!
Top