This creamy bean soup made with Randall Great Northern Beans and cauliflower is an Easter Sunday treat! Serve alongside a main entree of ham or a traditional lamb dish, and let the compliments from your guests start pouring in. For best results, top with crumbled croutons or offer a crusty bread on the side for a satisfying crunch that will provide a delicious counterpoint to the smooth texture of the soup.
Ingredients
• 1 Tbsp of olive oil
• 1 sweet onion, diced
• 4 garlic cloves, minced
• ½ tsp of dried thyme
• ½ tsp of dried rosemary
• 5 to 6 cups of cauliflower florets
• 1⅓ cups of Randall Great Northern Beans, drained
• 4 cups of vegetable or chicken stock
• Kosher salt and pepper to taste
• Fresh thyme, for serving
Dijon Croutons
• 3 to 4 cups sourdough bread chunks
• 3 Tbsp butter, melted
• 2 Tbsp Dijon mustard
Instructions
Preheat your oven to 400 degrees F.
Heat the oil in a large stock pot over medium heat.
Add the onions and garlic with salt and pepper to taste.
Add the thyme and rosemary.
Cook until the onions soften, about 5 minutes.
Add the cauliflower and Randall Great Northern Beans, along with the stock.
Bring the mixture to a boil, then reduce it to a simmer.
Cover and simmer for 15 to 20 minutes or until the cauliflower is tender.
While the soup is simmering, make the croutons. Place the bread cubes on a baking sheet. Whisk together the melted butter and mustard. Drizzle over the bread, then toss very well until all the pieces are coated. Sprinkle with salt and pepper.
Roast in the oven for 10 to 12 minutes until golden and toasty.
Use an immersion blender to puree the soup. Puree until completely smooth. Taste and season with more salt and pepper as needed. Keep over low heat until serving.
Serve the soup with fresh thyme and the mustard croutons.
Recipe inspired by and picture courtesy of https://www.howsweeteats.com/.
One 48 oz jar of Randall Great Northern Beans can often make more than one recipe. Here are two additional recipes you could make with this same 48 oz jar of Randall Great Northern Beans:
