Step 1

In a large pot, heat your olive oil on medium high. Add in the onion and saute until transluscent on medium heat - about 3-4 minutes. Stir in the garlic for another 30 seconds. Add in the cauliflower, beans, broth, water, Italian herb blend and salt and pepper to taste. Bring to a boil and then reduce heat to a simmer on low heat and cover the pot. Cook until the cauliflower becomes fork tender - about 12 minutes. Next use a hand immersion blender to mostly puree the soup - leaving chunks of cauliflower and beans. If you don't have a hand blender, work in one batch with a blender or food processor, leaving half the soup unblended. Return the soup to the pot and stir in the grated parmesan (or nutritional yeast.). Taste and adjust the salt, pepper and herb blend if needed.

Step 2

Serve with a nice drizzle of olive oil, lemon juice, chili flakes or pesto is beautiful with this! Also fresh bread is great too.