This soup is made a little rich with a few cashews, while rosemary adds great flavor and cannellini beans add heartiness.

Serves 6-8 (makes about 9 cups).

Ingredients:

½ cup water

1 oz. raw, unsalted cashews (about ¼ cup; optional)

1 medium onion, chopped (about 2 cups)

2 large carrots, chopped (about 1½ cups)

3 ribs celery, chopped (about 1½ cups)

1 tablespoon finely chopped garlic (3 to 4 cloves)

2 teaspoons finely chopped fresh rosemary

1 teaspoon paprika

A pinch to ¼ teaspoon red pepper flakes (optional; these are spicy)

1 large head cauliflower, cored and cut into florets (about 8 cups or 1.75 lbs.)

4 cups water

1 can cooked cannellini beans (or 1.5 cups), rinsed

1. Place the ½ cup of water and cashews into a blender and blend briefly. Let this sit; we’ll come back to it in step 4.
2. Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion, carrot, and celery. Cook while stirring for 3 to 4 minutes, adding a little water as needed to prevent sticking. Add the garlic, rosemary, paprika, and red pepper flakes, and stir for 1 more minute.
3. Add the cauliflower, 4 cups of water, and cooked white beans to the pot, and stir. (The vegetables will be above the water line, which is fine.) Bring to a boil, then reduce the heat to medium-low and cook, covered, for 10 to 15 minutes or until the cauliflower and carrots are nice and tender; stir once during cooking. Remove from the heat.
4. Blend the cashews and water in the blender again until very smooth. Add 3 cups of the cooked soup (veggies and broth) to the blender and blend until very smooth. Pour this back into the soup pot and stir.