Cauliflower Tuscan Soup (Zuppa Toscana)

A copycat of a famous Italian restaurant soup, but with cauliflower and small white beans instead of potatoes. Easy way to sneak more vegetables into food. Kids and hubby loved it!

• Preparation Time: 20 mins
• Cooking Time: 27 mins
• Total Time: 47 mins
• Calories: 373 Calories

Ingredients

• 1 cup heavy whipping cream
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 1 head cauliflower, broken into small florets
• ½ pound mild or spicy Italian sausage links
• 4 cups chicken broth or more as needed
• 3 cups baby kale
• 1 (14 ounce) can navy beans, rinsed and drained

Recipe Instructions

Step 1

Cook Italian sausage in a large Dutch oven until browned, 3 to 5 minutes. Drain excess fat and place cooked sausage on a paper towel-lined plate.

Step 2

Heat olive oil in the Dutch oven over medium heat and cook onion and garlic until soft and translucent, 2 to 3 minutes. Stir in cauliflower florets and cook until slightly toasted, about 5 minutes. Pour in chicken broth and bring to a boil. Cook until cauliflower is tender, about 10 minutes.

Step 3

Puree soup with an immersion blender until smooth. Stir in cooked sausage, kale, and beans; cook until kale begins to wilt, 1 to 2 minutes. Stir in heavy cream and heat through, about 1 minute. Season with salt and pepper.