Cauliflower Soup - {Minestra Di Cavolofiore}

By á-170456

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 pounds cauliflower cut into florets
• 4 cups Brown Chicken Stock (see recipe)
• 2 garlic cloves sliced
• 2 bay leaves
• 1 cup crushed tomatoes
• 1 pinch red pepper flakes
• Salt to taste
• Freshly-ground black pepper to taste
• 1 pound mezza ziti (half-sized ziti)

Details

Servings 6

Preparation

Step 1

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a separate stockpot, heat the olive oil over medium-high heat, and add the cauliflower. Stir over high heat for 5 minutes, seasoning until the cauliflower is just beginning to get tender.

Add the Brown Chicken Stock, garlic, bay leaves, tomatoes, pepper flakes, and salt and pepper, to taste, and bring to a boil. Reduce to a simmer and cook until the cauliflower is tender, about 15 minutes. Add water if necessary to ensure that all the cauliflower is submerged in hot liquid.

Add the ziti to the boiling water and cook until not quite done. Drain and add to the simmering soup to finish cooking. Season with salt and pepper, and serve.

This recipe yields 6 servings.