Italian Cauliflower Soup

 

Are you ready for cozy fall evenings with a warm bowl of deliciousness? Our rustic Italian cauliflower soup is here to warm your soul and fill your house with savory smells. It's a family favorite that never fails to impress.

This recipe is 100% Italian Nonna food, packed with flavor and nostalgia. Add some pasta for a heartier meal or keep it light with no grains. And don't forget the secret ingredient - a Parmesan rind for that extra touch of perfection!

Growing up, I was subjected to many cultures, Italian, Irish, Jewish, German, Swiss, and even French cuisines. It was wonderful. Food was important to my father’s friends; it was how they entertained and socialized within the community. I remember incredible pizza and all sorts of other staples known as an Italian grandmother repertoire.  

So grab your ingredients, get cooking, and enjoy the comfort of a homemade bowl of goodness. Trust us, once you try this soup, you'll be craving it all season long.  

 

INGREDIENTs

4 tablespoons olive oil

1 red onion, diced

2 celery ribs, chopped

2 carrots, chopped

4 garlic cloves, minced

1 large cauliflower

4 bay leaves

14 oz can of whole tomatoes with juice, crushed between your fingers in a bowl

8 cups vegetable broth

Salt to taste, usually about 1.5 teaspoons depending on how salty your broth is

Fresh ground black pepper to taste, usually about a teaspoon

1 3" to 4" Parmesan rind

8 ounces short pasta

Directions

Heat the olive oil in a large Dutch oven over medium heat. Cook the onion, celery, and carrot for 7-10 minutes, until the onion is translucent. While the vegetables are cooking, separate the cauliflower into florets, and chop the softer part of the stem.

Add the garlic to the pot and stir. Cook for one minute more. After a minute or so, add the cauliflower and stir and cook for another few minutes.

Add the tomatoes, broth, bay leaves, salt, pepper, and Parmesan rind. Bring to a boil, stir then reduce heat to a simmer, cover and cook for 15 minutes. You should have enough broth to cover the cauliflower. If you don't add more.

After 20 minutes, check that the vegetables are done. Add the pasta and cook for what the package says to cook the pasta for. Don't let it simmer away, it will get mushy. Taste for salt and pepper one last time, and serve.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Pheonix University in Business Management, then a degree in Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology, her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouache, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.