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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cauliflower, Cannellini and Fennel Soup

Source: dLife

Hearty vegetable soup with cauliflower, cannellini beans, and fennel seeds.

Nutrition Facts

Makes 4 - 6 servings
Amount Per Serving

Calories	355.3

Total Carbs	58.8 g

Dietary Fiber	13.3 g

Sugars	9.0 g

Total Fat	5.8 g

Saturated Fat	0.6 g

Unsaturated Fat	0.6 g

Potassium	883.8 mg

Protein	16.3 g

Sodium	496.5 mg

Dietary Exchanges 5.8 Fat, 2.0 Vegetables, 0.1 Meat, 2.9 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Heat the olive oil. Add the garlic, onion, and fennel seeds and cook gently for 5 to 6 minutes.
Add the cauliflower florets, half the beans and the vegetable stock or water.
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, or until cauliflower is tender. Pour the soup into a blender or food processor and blend until smooth.
Stir in the remaining beans and season to taste. Reheat and pour into bowls.
Sprinkle with chopped parsley and serve with toasted slices of French bread.