White Bean-Cauliflower Soup with Tomato, Fresh Basil & Garlic Sticks

Directions

1. 1) Rinse and dry all fresh produce before using.
2. 2) Drain and rinse the beans in a colander; let them drain while you prep the rest.
3. 3) In a medium saucepan, heat oil over medium and add onion and garlic along with the dried spices; cook until the onion softens, about 4 minutes.
4. 4) Add cauliflower pieces and a splash of water to the pan; cook, stirring occasionally, while you prepare the tomatoes.
5. 5) Halve the tomatoes and add them to the pan with the beans and broth; bring to a boil, then lower to a simmer and cook until the vegetables are fork-tender, about 10 minutes.
6. 6) Preheat the oven to broil and line a baking sheet with flatbreads or naan; whisk garlic with oil and spices, brush over the bread, and broil until crisp, 3–4 minutes; cut into sticks.
7. 7) Strip the basil leaves from the stems, roll them, and thinly slice into ribbons.
8. 8) When the soup is done, stir in a splash of balsamic vinegar and remove from heat.
9. 9) Divide the soup into bowls, top with basil ribbons, and serve with the garlic bread sticks on the side.