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Cauliflower, Cannellini and Fennel Soup
Source: dLife

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

Prep Time: 8 minutes
Cook Time: 30 minutes
Difficulty: Easy

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
1 Fat , 2 Vegetables , 3 Starch , 1/2 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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Ingredients Directions
  1. Heat the olive oil. Add the garlic, onion, and fennel seeds and cook gently for 5 to 6 minutes.
  2. Add the cauliflower florets, half the beans and the vegetable stock or water.
  3. 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.
  4. Stir in the remaining beans and season to taste. Reheat and pour into bowls.
  5. Sprinkle with chopped parsley and serve with toasted slices of French bread.

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