Cauliflower Soup
Ingredients
- ¼ cup Extra Virgin Olive Oil
- 1 head of cauliflower cut into florets
- 1 medium red onion finely chopped
- 6 cloves of garlic, minced
- 1 tsp. crushed red pepper
- 4 bay leaves
- 4 cups chicken stock (vegetable stock for vegetarian version)
- 1 cup tomato sauce
- 2 cups small shells, Ditalini or Mezza Penne
- Salt and pepper
- Grated Romano cheese and chopped parsley for garnish
Preparation
- Heat olive oil in large pot over medium high heat.
- Add cauliflower and cook for 10-15 minutes, stirring frequently until cauliflower becomes browned and softened.
- Add onion, garlic, red pepper, and bay leaves.
- Stir often until softened, about 5 minutes.
- Add chicken stock and tomato sauce, bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Add 1 cup of water, season with salt and pepper, bring to a boil and add pasta. Cook at low boil for about 10 minutes.
- Remove from heat, soup will have thick consistency, adjust seasonings.
- Serve with grated Romano and chopped parsley as garnish.
Category
Soups