Zuppa di fagioli piccante (Hot Bean Soup)

Lynnda Cloutier


The combo of cauliflower and beans adds great texture to this main course soup.Source unknown

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1 clove garlic, minced
1/8 tsp. crushed red pepper flakes
1 tbsp. olive oil
2 cans cannellini beans, drained and rinsed, 16 oz. each
2 cups cooked fresh cauliflower florets
1 jar five brothers creamy alfredo sauce (17 oz)
2 cups chicken stock
2 tbsp. chopped parsley
2 tbsp. chopped basil
grated parmesan cheese
tuscan herb bread, optional, but nice

Directions Step-By-Step

In pan, lightly saute garlic and crushed red pepper flake in olive oil. Remove from heat. Coarsely puree beans and cauliflower in food processor or blend. Add bean and cauliflower puree, creamy Alfredo sauce and chicken stock to garlic. Cook over low heat, stirring occasionally until heated through. Add fresh parsley and basil just before serving. Serve with Parmesan cheese and Tuscan herb bread. Serves 4 to 6

About this Recipe

Course/Dish: Bean Soups