Cannellini Bean Soup

     If you are looking for a crowd pleaser, and are in charge of the soup, I think this will fit the bill.  Perfect any time of year, and can even be made as Vegan by omitting the Chicken.  Win win!  My husband is my barometer for “good”, and he loved it.  Super easy to make, and has a cheesy bite, but dairy free all at the same time!  Each of the 17 cups are only 130 calories, 12.6g carbs, 4.8g fiber, 16g protein and only 3g fat.  Give it a try and see if you love it as much as we did!😉

Ingredients for 17 cups~

1 Tablespoon Olive Oil

1 diced Onion

1 Tablespoon chopped Garlic

Dash Cayenne Pepper

1 pound trimmed diced Carrots

1 trimmed diced Red Bell Pepper

1 Tablespoon Chicken Bouillon (sub with Bouillon preference)

2 Quarts 30 cal/cup Almond Milk

1/4 cup Brown Mustard, or Dijon Mustard

3/4 cup Nutritional Yeast

1 large or 2 medium Cauliflower heads, cut into pieces (approx 2.4 pounds)

1 can drained Cannellini Beans

1.5 pounds diced raw Chicken Breast

     Add Oil to stock pot, along with Onion, Garlic, Pepper and Carrots, heat on medium low til Onion lightly browned, then add in Bell Pepper.  Stir in Bouillon and Milk til well incorporated, then add in Mustard and Yeast til fully incorporated, bring to a simmer and add Cauliflower, Beans and Chicken (unless doing Vegan) for 20-30 minutes, or until Cauliflower softened and Chicken cooked.  If you want to add Chicken Breast in whole, then just remove after simmering, shred and put back in pot.  Voila, Enjoy 😊