Rainy Monday: Roasted Cauliflower, White Bean, and Cheddar Soup

These beans give soups a wonderfully creamy consistency without the guilt.

If you live in Seattle right now you are likely cursing the rain. For it has returned. In droves. Or sheets. Or buckets. Pick your poison.

Admittedly the past two weeks have been abnormally spectacular with gorgeous day, after gorgeous day, taunting and teasing us with the idea that perhaps this year the Seattle Summer Curse of not beginning until after the 4th of July would be broken. Well friends, as I sit here typing and the rain sits outside pounding, I’d say we might have spoken too soon.

While I’m going to grumble like a good Seattle-ite, I should also confess that there’s something fun and cozy about the rain returning. It’s an excuse for a few more winter meals and big red wines. And sweatshirts. Big sweatshirts.

This soup is a piece of cake to make, very healthy, and just so damn good. Roasting the cauliflower gives it an even richer flavor, and the white beans add a creaminess you would swear was the result of gallons of half and half. It’s quick to make, healthy to eat, and when served with a crusty piece of bread and mixed greens the perfect Rainy Monday Meal.

Roasted Cauliflower, White Bean, and Cheddar Soup
Serves 5+
Adapted from Closet Cooking

Roasted Cauliflower, White Bean, and Cheddar Soup

1 small head cauliflower, cut into florets
3 tablespoons olive oil
salt and pepper to taste
1 medium onion, diced
2 cloves garlic, chopped
1 tablespoon fresh thyme, chopped
3 cups chicken or vegetable broth
1 can cannellini beans or white beans, rinsed
1 1/2 cups aged white cheddar, shredded
1 cup milk
salt and pepper to taste

Directions

1. Preheat oven to 400 degrees.
2. Toss the cauliflower florets in two TB of oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
3. Roast the cauliflower oven until lightly golden brown, about 20-30 minutes.
   

   Roasting the cauliflower, which really brings out the flavor.

4. Heat the remaining oil in a large sauce pan over medium heat.
5. Add the onion and saute until tender, about 5-7 minutes.
6. Add the garlic and thyme and saute until fragrant, about a minute.
7. Add the broth, cannellini beans, and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
8. Puree the soup until it reaches your desired consistency with a stick blender.
9. Mix in the cheese, let it melt and season with salt and pepper.
10. Mix in the milk and remove from heat.

B+: White Bean Chicken Chili

White Bean Chicken Chili

There are those truly great meals that every now and then we are lucky enough to experience. They can be utterly rich and decadent, an indulgence of the highest kind, or sometimes they are a perfect expression of simple yet delicious ingredients allowed to stand on their own.

And then there is the reality of life that often sets in and stands firmly in the way of the aforementioned bliss. Schedules, budgets, emotions, families, friends, work, pets, kids. All these things can slowly creep their way in, and suddenly you find yourself thinking of food and eating as another box to check on the never-ending list of “Life’s To-Do”.

Determined to find a middle ground, I have been looking for simple, affordable, and tasty dinners that can be made in 30 minutes or less and satisfy a crowd. This Chili fits that bill to a T. It’s not out-of-this-world spectacular. You won’t fall asleep wishing for more. But it’s pretty damn good and with the addition of the Toppings Bar, quite fun.

Serves 8-10. Freezes beautifully too for a quick supper in a pinch.

Serve with Crusty Bread, cold, salted butter, and a slightly sweet white wine such as a Gewürztraminer or Semillon.

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound diced, cooked chicken meat
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 1 (15 ounce) can white beans
• 2 ears fresh corn or 1 can corn kernels (handy option in the winter)
• salt to taste
• ground black pepper to taste
• 1 lime, sliced

Directions

1. Heat oil, and cook onion and garlic until soft.
   
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
   
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
4. Serve with a Toppings Bar for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

Adapted from AllRecipes.com