1can (15 ounces)(240grams)white beansdrained and rinsed
1heaping cup (4 ounces)(120grams)green beanshalved
4cups (15 ounces)(400grams)cauliflower florets
1½cups (8 ounces)(200grams)potatoespeeled and diced
4cups (4 ounces)(120grams)spinachoptional
1½teaspoonsaltor more to taste
¼teaspoonblack pepperor red pepper flakes
Add extra virgin olive oil and coarsely chopped onion, celery, and carrot to a large pot or dutch oven.
Fry on medium heat for 5 minutes, stirring often, then add grated garlic, cumin, rosemary, and bay leaves and fry 1 more minute.
Add vegetable broth, canned tomatoes, cauliflower florets, diced potatoes, green beans, white beans, salt, and black pepper.
Stir, cover with a lid, and bring to a boil. Then crack the top open and simmer on medium-low heat for 30 minutes or until the potatoes are fork-tender.If you want to add spinach, do so 5 minutes before the soup is ready.
Remove bay leaves and rosemary sprig, taste and adjust for salt, and serve in a bowl with a drizzle of extra virgin olive oil and a toasted slice of crusty bread brushed with garlic.
VARIATIONS
Add pasta: add 1½ cups (200 grams) of ditalini pasta and 1 cup of water at the 20 minute mark. Cook the pasta until al dente - it should take about 10 - 12 minutes.
Add tortellini or vegan tortellini: add about 8 ounces (225 grams) of tortellini and 1 cup of water when the soup is almost ready. Cook as per package instructions.