Tutta Bella minestrone soup

Ingredients

• Olive oil

  14 cup or 3.02kg

• Green cauliflower

  raw

  1 head, small or 325g

• Onion

  raw

  1 medium or 110g

• Celery

  raw

  4 stalk, small or 68g

• Fennel bulb

  raw

  100g

• Carrots

  raw

  2 small or 100g

• Scotch kale

  raw

  100g

• Garlic

  raw

  100g

• Oregano

  dried

  2 tbsp, ground or 12g

• Chili

  no beans, canned

  100g

• Tomatoes

  canned, crushed

  1 ⅞ can (15 oz) or 795g

• Chili pepper hot sauce

  hot, canned, immature green

  2 tsp or 10g

• Water

  1 ½ cup or 355g

• Pinto beans

  immature, cooked, boiled, drained, frozen, unsalted

  15 oz or 425g

• Parmesan cheese

  low sodium

  ⅓ cup, grated or 33g

• Basil

  ⅓ cup leaves, whole or 8g

• Salt

  table

  1 dash or 0.4g

Directions

1. Heat the olive oil in a large pot. Once the oil is hot add the diced cauliflower, onion, celery, fennel, carrot, kale and garlic. Saute the vegetables for 4 minutes. Add the fresh oregano and chile flakes and cook for one more minute. Add the crushed tomato, hot sauce and water to the vegetables and bring to a simmer. Simmer all together for 10 minutes. Add the beans with their juice and simmer for 30 minutes or until the vegetables are tender. Adjust flavor with salt to your taste. Remove 2 – 3 cups of the broth from soup and place in a separate bowl. Whisk the parmesan into the reserved broth until it is incorporated. Add the broth and cheese mix back to the soup pot and bring back to a simmer. Adjust flavor again with salt if needed.