Soak the beans overnight in a large pot. Drain and rinse. Place the beans and vegetables in a pot, cover with water. Add salt and bring to the boil. Lower the heat to low to maintain a soft boil for 45 minutes. Add olive oil, serve hot. For Cauliflower Bean Soup, cut the cauliflower stem. Cut the florets and with a sharp knife, remove the tougher outer layer of the floret stems. Add the cauliflower florets to the Bean Soup after cooking the beans for 35 minutes so the cauliflower cooks with the beans for 10 minutes. Serve hot.
Mixed Bean Soup or Cauliflower Bean Soup (serves 4)
• 2 cups of mixed dry beans
• 2 stalks celery, chopped
• 1 tomato, diced
• 1 onion, chopped
• 1 carrot, diced
• salt and pepper to taste
• 2 Tbsp EVOO
• 1 small cauliflower head (for Cauliflower Bean Soup)
